Description
This no-bake pistachio pie is a luscious, creamy dessert featuring a crunchy honey graham cracker crust filled with a smooth pistachio pudding and cream cheese mixture. Enhanced with whipped cream and topped with roasted pistachios, the pie sets in the fridge for a refreshing, sliceable treat perfect for warm days or any special occasion.
Ingredients
For the Crust
- 1 ½ cups crushed honey graham crackers
- 6 tablespoons unsalted butter, melted
For the Filling
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 cup whole milk
- ½ cup heavy cream
- 8 ounces cream cheese, softened
- 1 ½ cups whipped topping or homemade whipped cream
- ⅛ teaspoon salt
For the Topping
- ⅓ cup roasted unsalted pistachios, chopped
Instructions
- Prepare the Crust: In a medium bowl, combine the crushed honey graham crackers with the melted unsalted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
- Chill the Crust: Place the crust in the refrigerator to firm up for at least 20 minutes, which helps it set before adding the filling.
- Make the Pistachio Pudding: In a bowl, whisk the instant pistachio pudding mix with 1 cup of whole milk until thickened, approximately 1-2 minutes according to package instructions.
- Prepare the Cream Cheese Mixture: In a separate large mixing bowl, beat the softened cream cheese with ½ cup heavy cream and ⅛ teaspoon salt until smooth and creamy, ensuring no lumps remain.
- Combine Pudding and Cream Cheese Mixtures: Gently fold the prepared pistachio pudding into the cream cheese mixture until fully incorporated and uniform in color.
- Fold in Whipped Cream: Carefully fold 1 ½ cups of whipped topping or homemade whipped cream into the filling mixture to lighten the texture, maintaining a smooth, airy consistency.
- Assemble the Pie: Pour the pistachio filling into the chilled graham cracker crust and spread evenly with a spatula.
- Chill to Set: Refrigerate the assembled pie for at least 6 hours or overnight. This step is crucial for the filling to firm up and the crust to meld with the filling.
- Add Topping: Just before serving, sprinkle the top of the pie with ⅓ cup of roasted, chopped unsalted pistachios to add texture and enhance the pistachio flavor.
Notes
- Use high-quality roasted unsalted pistachios for the best flavor and crunch.
- If only raw pistachios are available, toast them lightly in a dry skillet over medium heat until fragrant, then let cool before chopping and using.
- For optimal texture, allow the pie to chill overnight so the filling fully firms up without becoming dense.
- The graham cracker crust can be substituted with a nut-based crust for a deeper pistachio flavor if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
