Bring this easy, no-bake pistachio cream pie to your next gathering. The sweet, buttery graham cracker crust holds a creamy pistachio filling brightened with crushed pineapple—a simple, crowd-pleasing combination.
Reasons to love this pie
- No-bake ease: This pie comes together quickly with no oven time required.
- Pistachio-forward flavor: Instant pistachio pudding mix gives the filling a rich nutty taste and attractive green hue.
- Minimal ingredients: You only need a handful of pantry staples and an optional store-bought crust to finish quickly.
Easy pistachio cream pie
Some of the best desserts are the simplest. This pie combines smooth, tangy cream cheese and pistachio pudding with crushed pineapple for a light, slightly tropical twist. Fold the pineapple into the pistachio filling, spoon it into a graham cracker crust, and top with fresh whipped cream and chopped pistachios. The result is creamy, slightly sweet, and full of texture.
Ingredients you’ll need
Keep it simple: make a graham cracker crust or use a store-bought one to save time. For best texture and flavor use full-fat softened cream cheese and freshly whipped cream. Exact amounts are shown in the recipe card below.
- Cream cheese: Softened, full-fat for a smooth filling.
- Milk: Any milk works to loosen the pudding mix.
- Instant pistachio pudding mix: Provides flavor, color, and structure.
- Crushed pineapple: Well-drained before folding into the filling.
- Graham cracker crust: Homemade or store-bought.
- Heavy whipping cream: Whipped with powdered sugar for the topping.
- Powdered sugar: Sweetens and stabilizes the whipped cream.
- Pistachios: Chopped for garnish.
No-bake pistachio cream pie — method
This pie is ideal for parties because it’s simple to assemble and can be made ahead. Follow these straightforward steps:
- Mix the base: In a medium bowl, beat the softened cream cheese, milk, and instant pistachio pudding mix until smooth and fully combined.
- Fold in pineapple and fill crust: Fold in the well-drained crushed pineapple, then spoon the filling into the graham cracker crust, smoothing the top.
- Whip topping: Beat the heavy whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the pistachio layer.
- Chill and finish: Refrigerate the pie until set. Just before serving, garnish with chopped pistachios.
Tips and variations
Little adjustments make this pie your own. A few helpful suggestions:
- Homemade crust: Combine 1 1/2 cups graham cracker crumbs, 1/4 cup powdered sugar, and 5 tablespoons melted butter. Press into a 9-inch pie plate and bake at 325°F for 12 minutes. Cool completely before filling.
- Extra depth: Add 1/4 to 1/2 teaspoon almond extract to the filling for a complementary flavor boost.
- Chill well: Thorough chilling helps the filling set and yields cleaner slices.
- Shortcut topping: Substitute an 8-ounce tub of thawed whipped topping if you prefer a quicker option.
Storing leftover pie
You can prepare the crust and filling up to three days in advance; whip the cream just before serving for the best texture.
- Refrigerator: Store covered in an airtight container for up to 3 days.
- Freezer: You can freeze the assembled crust and filling (without whipped topping) for up to 3 months. Wrap tightly in plastic, place in a freezer bag, and thaw overnight in the fridge before topping and serving.
No Bake Pistachio Cream Pie
Ingredients
- 1 (8-ounce) block softened cream cheese
- 1 cup milk
- 1 (3.4-ounce) box instant pistachio pudding mix
- 1 (8-ounce) can crushed pineapple, drained
- 1 (9-inch) graham cracker crust, homemade or store-bought
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- Chopped pistachios, for garnish
Instructions
- In a medium bowl, beat 1 (8-ounce) block softened cream cheese, 1 cup milk, and 1 (3.4-ounce) box instant pistachio pudding mix until smooth.
- Fold in 1 (8-ounce) can crushed pineapple (drained). Spoon the filling into the 9-inch graham cracker crust and smooth the top.
- Beat 2 cups heavy whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Spread the whipped cream over the pistachio layer.
- Chill until ready to serve. Garnish with chopped pistachios.
Nutrition
Carbohydrates: 29 g
Protein: 7 g
Fat: 50 g
Nutrition information is automatically calculated and should be used as an approximation.