Pistachio Pie

4.72 from 7 votes

Pistachio Pie has layers of sweetened cream cheese, pistachio pudding and whipped cream. It's a beautiful, refreshing pie everyone will love!

Prep Time20

Cook Time15

Cool Time2

Total Time2 35

Course: Dessert

Cuisine: American

Keyword: pie, pudding pie

Servings: slices

Calories: 424kcal

One 3.4 ounce box instant pistachio pudding mix
1 1/2 cups cold milk
One 8 ounce tub whipped topping (will have 1 cup taken out of it from the cream cheese layer)
Sprinkles and/or chopped pistachios for topping optional

Note: Feel free to skip this step and use a pre-made graham cracker or shortbread crust instead.
Preheat oven to 350F.
To make the crust, add the flour and pistachios to a food processor and blend until the pistachios are finely chopped.
1 1/3 cup all-purpose flour, 1/3 cup pistachios
Add the powdered sugar and butter and pulse until the mixture is combined.
1/2 cup powdered sugar, 2/3 cup unsalted butter
Press the crust into a pie plate (I use a 9-inch pie plate) and bake for 13-15 minutes or until golden brown.
Let the pie crust cool completely.

Add the cream cheese and powdered sugar to a large mixing bowl or in the bowl of a stand mixer.
One 8 ounce package cream cheese, 1/3 cup powdered sugar
Mix until smooth and then fold in one cup of whipped topping; set aside.
1 cup whipped topping (save the rest of the 8 ounce tub for the top layer)

Whisk together the pudding mix and cold milk. Let it set for 5-10 minutes until the pudding is thickened.
One 3.4 ounce box instant pistachio pudding mix, 1 1/2 cups cold milk

Spread the cream cheese mixture into the cooled pie crust.
Add the pudding and spread over the cream cheese.
Top with the remaining whipped topping and sprinkle with chopped pistachios, if desired.
Let chill for at least an hour to set up before serving.