The Best Pistachio Pie

Pistachio Pudding Pie is easy no-bake dessert. Make it from scratch with this recipe made cool whip, a graham cracker crust, and instant jell-o pudding.

While this green dessert is most popular in the summertime, it can definitely be found year round! This green pie is also popular for a St. Patrick's Day dessert, Thanksgiving, or a Christmas/ Grinch dessert.

This was inspired by my Easy Banana Cream Pie on this site and would be great served next to our No Bake Mousse Cheesecake, Chocolate Cream Pie , Mango Pie, or Fruity Pebbles Cheesecake which are also bright fun no bake desserts. If making for St. Patrick's Day, we recommend checking out these 90 Easy St. Patrick's Day Recipes.

Ingredients

Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.

• Milk- I used 2% milk. You can also use whole milk, however skim milk is not recommended for this recipe.
• Pistachio pudding mix- We recommend Jell-o brand pudding. I recipe tested a few different pudding brands and none of them set up as well as Jell-o brand.
• Butter- I used salted, for that yummy salty sweet. The pistachio filling is plenty sweet and nicely complimented by the salted butter.
• Graham Crackers - These can be any brand! I haven't found any difference between brands when it comes to a graham cracker crust. We also don't add sugar to our graham cracker crust as we find the pie overall too sweet with it.
• Cool Whip- You can use off brand for the Cool Whip. The most important thing is to make sure it's completely thawed so that there aren't any lumps.
• Whip Cream- This is for the topping and you can use homemade or in a can.
• Toppings- It's optional, but we love topping the pie with pistachio bits and toffee bits. The added crunch and flavor is so good.

See recipe card for quantities.

How to Make Pistachio Pie

Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.

1. Crush graham crackers. Melt butter and pour on top of crushed graham crackers. Mix and press into a 9" pie plate.

2. Whisk cold milk (any fat content will work here, skim- whole) and pistachio pudding together in a bowl. Whisk for 2 minutes. Add Cool Whip.

3.Fold to combine. Do this by hand with a spatula. Pour pudding mixture into the graham cracker crust and spread smooth.

4. Place in graham cracker crust. Chill for 2-24 hours before serving. Top with whipped cream (either homemade or canned) and pistachio bits or toffee bits, if desired.

Hint: Fold the Cool Whip into the pudding gently. This will help keep the filling light and fluffy.

Substitutions and Variations

We love switching things up when we're in the kitchen. Try any of these variations for something a little different.

• Cream Cheese - cream cheese can be substituted for the Cool Whip. Beat the cream cheese with 2 Tablespoons of milk and ½ cup sugar. Stir into the pudding.
• Deluxe - add ½ cup crushed pineapple (drained and patted dry) to the pudding mixture and top with maraschino cherries
• Grasshopper Pistachio Pie - Use crushed Grasshopper cookies instead of graham crackers for the crust and add ⅛ teaspoon peppermint extract when making the pudding for a fun chocolate-mint variation.
• Coconut- mix in ½ cup shredded coconut when combining the pudding mix and the pudding mixture. Sprinkle with more shredded coconut on top.
• Frozen Pistachio Pie - Freeze! This can be made ahead and frozen. After making, quickly decorate then freeze right away. Freeze for up to 1 month. If making the pie to freeze, we highly recommend using whole milk. The higher fat milk used, the less likely you will be to get little ice shards in the pie. To serve: thaw at room temperature for 1-2 hours until desired texture is achieved.

Helpful Hints

In a hurry? Use a store bought graham cracker crust and use that instead!

Make sure the Cool Whip is all the way thawed before use, or you'll end up with little lumps of Cool Whip. We recommend thawing in the refrigerator for 4 hours or overnight. One of the times I was testing this recipe, my Cool Whip was not thawed all the way and I ended up over mixing in an effort to get the frozen lumps out.

Wait to decorate until serving. If using whip cream, it will melt into the pie by the time you are ready to serve if you decorate before chilling. To keep it beautiful, decorate as close to serving time as possible.

For more pistachio recipes, try this amazing Pistachio Bundt Cake!

Storing Pistachio Pie

Store in the refrigerator for up to 2 days. It won't go bad for another few days, but the pudding will start to weep into the crust, making it soggy and it won't be as delicious.

Recipe

The Best Pistachio Pie

Nicole

Pistachio Pudding Pie is such an easy, dreamy, creamy no bake dessert. Made with a graham cracker crust, whipped cream and instant pudding.

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4.84 from 12 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 8 servings

Calories/serving 295 kcal

Ingredients

 

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For the graham cracker crust:

• ▢ 1 sleeve graham crackers
• ▢ ⅓ cup butter melted
• ▢ 3 Tablespoons sugar

Pudding mixture:

• ▢ 2 3.3 ounce package pistachio pudding mix instant
• ▢ 2 ⅔ cups cold milk

For the Filling:

• ▢ 4 ounces Cool Whip thawed

Topping:

• ▢ whipped cream homemade or canned
• ▢ pistachio bits optional
• ▢ toffee bits optional

Instructions

• Thaw Cool Whip in the refrigerator for 4 hours or overnight.
• Melt butter and mix with crushed graham crackers and sugar. Press into the bottom and up the sides of a 9" pie tin. To set the crust, bake in a 350*F oven for 3 ½ minutes (optional).
  
• In a bowl whisk together pudding mixture and COLD milk. Whisk for 2 minutes. 
  
• Using a spatula, combine the Cool Whip with the pudding mixture using a folding motion, until well combined. Pistachio pudding has little bits of pistachio in it, so there will be tiny chunks of pistachio. See photos above for a visual.
• Pour into graham cracker crust and smooth out. Chill for 2-24 hours. Can be served immediately, but the filling will be extremely soft and pudding-like.
  
• Decorate with whipped cream and pistachio bits and/ or toffee bits if desired.
  

Notes

• This recipe is for a typical 9" pie tin. If you have a deeper dish pie plate, double the recipe.
• Store in the refrigerator for up to 2 days. It won't go bad for a few more days after that, but the pudding will start to weep into the crust making it mushy and less delicious.
• Freeze! This can be made ahead and frozen. Freeze right after making. Freeze for up to 1 month. Whole milk is recommended for this, as the less fat in milk, the more likely there will be little ice shards in the pie.
  • Thaw for at least 1 hour at room temperature before serving.
• Make sure your Cool Whip is completely thawed before folding it into the pudding for best results.
• Make sure to use a folding motion and to not stir in the Cool Whip. Stirring it will deflate it, folding will ensure it stays fluffy.

Nutrition

Serving: 1sliceCalories: 295kcalCarbohydrates: 32gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 346mgPotassium: 111mgFiber: 0.1gSugar: 19gVitamin A: 266IUCalcium: 106mgIron: 0.1mg

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