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Overhead shot of a homemade pistachio pie recipe with whipped topping and crushed pistachios

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.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 Servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

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

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

Method
 

  1. Mix crust ingredients and press into pan
  2. Whisk pudding mix with cold milk
  3. Fold in Cool Whip until light and fluffy
  4. Spread filling into crust and top with whip
  5. Chill pie for at least 4 hours
  6. Garnish with pistachios and slice to serve

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.