No Bake Pistachio Cream Pie

If you are in the mood for more pistachio desserts, try this Layered Pistachio Dessert, this cake, and my yummy Pistachio Pudding Salad. You’ll love all of them!

Easy Pistachio Cream Pie

Sometimes the easiest and simplest desserts can be the best. I LOVE pistachios so I instantly fell in love with the dessert and I can’t wait for you to make it! Simply mix together the cream pie filling then fold in the pineapple. The pistachio pudding powder gives this pie maximum flavor and a fun green color. Everyone loves the textures in this pie…it’s incredibly delicious! For more easy no-bake pie recipes, make this refreshing lemon pie or this fun s’mores pie. My personal favorite is this Snickers pie because Snickers is my favorite candy bar and the pie tastes just like it!

Pie Ingredients You’ll Need

There are only a few ingredients needed to make this pie. Save time and use a store-bought crust, but homemade is super easy to make if you have an extra 5 minutes! For exact measurements, scroll to the recipe card below.

Cream Cheese: This creates the smooth and tangy filling for the pie. Use full-fat softened cream cheese. Milk: Any milk will work here! Instant Pistachio Pudding Mix: A key ingredient to give this pie flavor, color, and thickness. Crushed Pineapple: Drain the canned pineapple well before folding in. Graham Cracker Crust: Make homemade or use store-bought. Heavy Whipping Cream: Nothing beats homemade whipped cream on top of pie! Powdered Sugar: Helps to sweeten and thicken the cream. Pistachios: Chopped for garnish!

No-Bake Pistachio Cream Pie Recipe

This pie will be the biggest hit wherever it goes. And it is perfect for upcoming gatherings because it is so easy to make! Here’s how to make it:

Crust: If you want to prepare your own crust, mix together 1 ½ cups graham cracker crumbs, ¼ cup powdered sugar, and 5 tablespoons of melted butter. Press it into a 9-inch pie pan and bake at 325 degrees Fahrenheit for 12 minutes. Let it cool completely before using it with this recipe. More Flavor: For an added kick of flavor, add ½-¼ teaspoon almond extract to the filling. Chill: Be sure to thoroughly chill the pie before serving it. Keep it chilled until you’re ready to serve it. Whipped Topping Substitute: You may substitute the heavy whipping cream and powdered sugar for an 8-ounce tub of thawed whipped topping.

In the Refrigerator: Store leftover pie in an airtight container in the fridge for up to 3 days. In the Freezer: You can prepare the filling and crust and freeze them for up to 3 months. Cover them tightly with a few layers of plastic wrap and then place the whole pie in a large freezer bag. Let the pie thaw overnight in the refrigerator before unwrapping and topping with fresh whipped cream and pistachios.