Pistachio Pie Recipe
A quick and creamy no-bake pistachio pie recipe made with instant pudding, Cool Whip, and a simple graham cracker crust. Perfect for summer gatherings or easy make-ahead desserts.
Print Pin Servings: 8 Servings
Calories: 340kcal
Cost: $7
Equipment
- 1 9-inch pie pan Glass or ceramic preferred for even chilling and easy slicing
- 1 Large mixing bowl Use for mixing pudding and folding in whipped topping
- 1 Wire whisk Helps create a smooth, lump-free pudding mixture
- 1 Rubber spatula Ideal for gently folding and evenly spreading the filling and topping
Ingredients
Graham Cracker Crust
- 1.5 cups graham cracker crumbs finely crushed
- ⅓ cup butter melted
- ¼ cup granulated sugar
- pinch salt optional, enhances flavor
Pistachio Filling
- 2 boxes instant pistachio pudding 3.4 oz each
- 3 cups cold whole milk or 2%; avoid skim
- 8 oz Cool Whip thawed
- 0.5 cup chopped pistachios optional; for garnish
Instructions
- Mix crust ingredients and press into pan
- Whisk pudding mix with cold milk
- Fold in Cool Whip until light and fluffy
- Spread filling into crust and top with whip
- Chill pie for at least 4 hours
- Garnish with pistachios and slice to serve
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 145g | Calories: 340kcal | Carbohydrates: 36g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 280mg | Potassium: 200mg | Fiber: 1g | Sugar: 24g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 0.8mg