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Pistachio Pie Recipe

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3.9 from 6 reviews

This Pistachio Pie is a creamy, dreamy dessert featuring a crunchy vanilla wafer crust and a luscious pistachio pudding filling, enhanced with cream cheese, heavy cream, and almond extract. It’s a no-bake, refrigerated pie perfect for any occasion, garnished with whipped topping, chopped pistachios, and maraschino cherries for an elegant touch.

Ingredients

Crust

  • 4 cups vanilla wafers
  • 3 tablespoons granulated white sugar
  • ½ cup (1 stick) salted butter, melted

Filling

  • 8 ounces cream cheese, room temperature
  • 6.8 ounces (2 boxes of 3.4 ounces each) pistachio pudding mix
  • 2½ cups heavy cream
  • ½ teaspoon almond extract
  • 8 ounces whipped topping (divided)

Garnish (optional)

  • Rough chopped pistachios
  • Maraschino cherries

Instructions

  1. Prepare the crust: Using a food processor, crush the vanilla wafers until finely crumbled.
  2. Combine crust ingredients: Add granulated sugar and melted butter to the crushed wafers, then pulse until the mixture resembles wet sand and holds together when pressed.
  3. Form the crust: Press the crust mixture evenly into the bottom and up the sides of a 9-inch deep dish pie pan.
  4. Chill the crust: Cover the crust with plastic wrap and refrigerate to firm up while preparing the filling.
  5. Beat the cream cheese: In a large bowl, beat the cream cheese until soft and fluffy using a hand or stand mixer.
  6. Add pudding and flavorings: Mix in the pistachio pudding mix, heavy cream, and almond extract, beating on low speed for about 1 minute until just combined.
  7. Whip the filling: Increase the mixer speed to medium-high and beat for 2 to 4 minutes until the mixture is thick and slightly sticky, scraping the bowl as needed.
  8. Fold in whipped topping: Gently fold in 2 cups of the whipped topping to the filling mixture, using the mixer on low if needed to integrate fully.
  9. Assemble the pie: Spread the prepared filling evenly into the chilled pie crust.
  10. Chill the pie: Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  11. Decorate the pie: Just before serving, pipe the remaining whipped topping around the edge of the pie and optionally sprinkle chopped pistachios on top.
  12. Garnish and serve: Add maraschino cherries as desired, slice the pie, and serve at room temperature for the best flavor and texture.

Notes

  • For best results, allow the pie to chill overnight so flavors meld and filling firms properly.
  • Use room temperature cream cheese to ensure a smooth filling without lumps.
  • The whipped topping can be substituted with freshly whipped cream if preferred.
  • Optional garnishes add texture and color but can be omitted for a simpler presentation.
  • Press the crust firmly to help it hold its shape and prevent crumbling when serving.

Find it online: https://cookedbysarah.com/pistachio-pie-recipe/