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Pistachio Cream Pie

A nutty, creamy dessert pie that combines a buttery graham cracker crust with a light and fluffy pistachio filling, topped with whipped cream and chopped pistachios, perfect for any occasion.
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Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs (about 10 full cracker sheets)
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 0.25 teaspoon salt
For the Pistachio Cream Filling
  • 2 boxes instant pistachio pudding mix (3.4 oz each) Do not substitute with homemade pudding or other flavors.
  • 2.5 cups cold whole milk Cold milk is essential for thickening.
  • 8 oz full-fat cream cheese, softened to room temperature Ensure cream cheese is softened for easy blending.
  • 0.5 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon almond extract Enhances the pistachio flavor.
  • 1.5 cups cold heavy whipping cream For the filling.
For the Topping
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.25 cup shelled roasted and salted pistachios, roughly chopped For garnish.

Method
 

Make the Graham Cracker Crust
  1. Combine graham cracker crumbs, sugar, and salt in a medium mixing bowl.
  2. Pour in melted butter and stir until the mixture resembles damp sand.
  3. Press the mixture into a 9-inch pie dish and chill for at least 15 minutes or bake at 350°F for 8 minutes.
Prepare the Pistachio Pudding Base
  1. Pour cold whole milk into a large bowl and add the pistachio pudding mix.
  2. Whisk vigorously for 2 minutes until it thickens, then let it rest for 3 minutes.
Make the Cream Cheese Mixture
  1. Beat softened cream cheese until smooth and fluffy.
  2. Add powdered sugar, vanilla extract, and almond extract and mix until combined.
Combine the Pudding and Cream Cheese
  1. Fold the pistachio pudding into the cream cheese mixture in two additions until smooth.
Whip the Heavy Cream
  1. Whip cold heavy cream until stiff peaks form, about 3-4 minutes.
Fold Whipped Cream Into Filling
  1. Gently fold the whipped cream into the pistachio filling using a rubber spatula.
Fill the Pie
  1. Pour the pistachio cream filling into the prepared crust and smooth the top.
  2. Cover loosely with plastic wrap and chill for a minimum of 3 hours.
Make the Whipped Cream Topping
  1. Whip the topping ingredients until firm peaks form.
Garnish and Serve
  1. Top the pie with whipped cream and chopped pistachios before serving.

Notes

Store the pie covered in the refrigerator for up to 4 days. Avoid freezing as it alters the texture.