Easy No Bake Pistachio Cream Pie
This easy no-bake pistachio cream pie has a soft, creamy pistachio filling made with instant pudding, cream cheese, butter, powdered sugar, milk, and whipped topping, all nestled in a graham cracker crust.
Equipment
- large mixing bowl
- small mixing bowl
- electric mixer
- spatula
- Refrigerator
Ingredients
- 1 prepared graham cracker crust
- 1 3.4-oz package pistachio instant pudding mix
- 1 cup cold milk
- 3 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 8 oz whipped topping, such as Cool Whip
Instructions
- In a large mixing bowl, mix together pudding mix and cold milk at low speed for 2 minutes, until it begins to thicken slightly.
- In a small mixing bowl, use an electric mixer to beat together cream cheese, butter, and powdered sugar until it is the consistency of thick frosting.
- Add cream cheese mixture to the pudding mixture and beat together on medium-high speed until smooth.
- Gently fold in (or mix on low speed) the whipped topping, until the mixture is uniformly pale green with no white streaks.
- Pour filling into prepared pie crust. Allow to chill for at least 2 hours before serving.
- Optional: Garnish pie by piping whipped cream around the edges and/or sprinkling with chopped pistachios.
Notes
The filling is meant to remain very creamy and soft rather than becoming super firm. It will set somewhat in the refrigerator after chilling. A store-bought graham cracker crust works well, but you can also make your own or use an Oreo crust. For a pistachio ambrosia variation, add crushed pineapple, mini marshmallows, and chopped nuts.