Pistachio Pie
This creamy pistachio pie is a no-bake, mix-and-chill dessert with instant pudding, tangy cream cheese, and a fluffy whipped topping finish.
Servings: 8
Equipment
Ingredients
- 1 graham cracker crust pre-made or make your own
- 1 (8 ounce) package cream cheese softened
- 2 (3.4 ounce) packages instant pistachio pudding mix
- 2 cups cold milk
- 2 cups whipped topping such as Cool Whip, thawed
Marshmallow whip cream topping (optional)
- ¾ cup heavy whipping cream
- ⅔ cup marshmallow fluff
- crushed pistachios or maraschino cherries for serving
Instructions
- In a medium mixing bowl, whip the cream cheese with a hand mixer until fluffy.
- Blend in the pudding mix. Gradually add the milk, mixing until thickened and smooth.
- Gently fold in the whipped topping. Spread the filling into the prepared pie crust.
- Chill for at least 3 hours or overnight before serving.
To make the marshmallow whipped cream:
- In a large bowl, combine whipped cream and marshmallow fluff. Whip at high speed until stiff peaks form. Spread over pie just before serving.
Notes
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 4 weeks.
Nutrition
Calories: 303kcal | Carbohydrates: 32g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 154mg | Potassium: 158mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 443IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 1mg