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