Dessert
Classic No-Bake Pistachio Pie 
... from Aunt Sandy's Kitchen
- Serves: 6-8 servings
- Prep Time: 20 minutes
- Chill Time: 4 hours to Overnight
Aunt Sandy’s Kitchen Classic No-Bake Pistachio Pie is a cool, creamy dessert that is easy to make and perfect for spring, Easter, summer gatherings, or anytime you need a simple make-ahead pie. This old-fashioned pistachio pie recipe layers sweetened cream cheese, pistachio pudding, and whipped topping in a graham cracker crust for a light dessert with classic flavor.
You can keep it quick with a ready-made graham cracker crust or make the homemade pistachio shortbread crust for extra nutty flavor. Either way, this no-bake pistachio pie chills into an easy dessert that looks pretty on the table and slices beautifully when served cold.
🛒 Home-made Pistachio Shortbread Pie Crust Ingredients
Or use:
🛒 Filling Ingredients
Instructions
- Prepare the ready-made graham cracker crust, or use your homemade pistachio shortbread pie crust if preferred.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fold 1 cup of the whipped topping into the cream cheese mixture until fully combined.
- Spread the cream cheese mixture evenly into the crust to make the first layer.
- In a medium mixing bowl, combine the cold milk and instant pistachio pudding mix. Beat with an electric mixer until thickened.
- Spread the pistachio pudding mixture evenly over the cream cheese layer.
- Spread the remaining whipped topping over the top of the pie.
- Sprinkle chopped pistachios over the top, if desired.
- Refrigerate for at least 4-5 hours, or overnight, until fully set before slicing and serving.
Enjoy!
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Recipe Notes
- For the easiest version, use a store-bought graham cracker crust and chill the pie overnight for the cleanest slices.
- Make sure the cream cheese is softened before mixing so the first layer turns out smooth and creamy.
- Use cold milk for the pudding layer so it thickens properly.
- If making the homemade pistachio shortbread crust, let it cool completely before adding the filling.
- This pie is best served cold straight from the refrigerator.
- Store leftovers covered in the refrigerator.
Frequently Asked Questions
Can I make Classic No-Bake Pistachio Pie ahead of time?
Yes. This pie is a great make-ahead dessert and is best when chilled for at least 5 hours or overnight.
Can I use a homemade crust instead of a graham cracker crust?
Yes. You can use the homemade pistachio shortbread pie crust for extra pistachio flavor, or keep it simple with a ready-made graham cracker crust.
How do I keep the layers from mixing together?
Spread each layer gently and evenly, and make sure the cream cheese layer is smooth before adding the pistachio pudding layer.
Can I top the pie with extra pistachios?
Yes. Chopped pistachios make a pretty topping and add a little crunch.
How should I store leftover pistachio pie?
Cover the pie and store it in the refrigerator until ready to serve again.
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