Description
This easy chilled pistachio pie delivers bold nutty flavor and a silky texture without ever turning on the oven. It’s the kind of dessert that feels impressive but comes together quickly, making it ideal for holidays, gatherings, or a simple weeknight treat.
Ingredients
Scale
- 8 oz cream cheese, fully softened
- 2 (3 oz each) boxes instant pistachio pudding mix
- 1½ cups cold milk
- 8 oz whipped topping, thawed
- 1 prepared 9-inch graham cracker crust
- Extra whipped topping for garnish
- Maraschino cherries for garnish
Instructions
- Blend the Base: Place the softened cream cheese in a large mixing bowl. Add the pistachio pudding powder and beat with an electric mixer until the mixture looks smooth and creamy with no visible streaks.
- Incorporate the Milk: With the mixer running on low speed, gradually pour in the milk. Continue mixing until the filling thickens and develops a rich, mousse-like consistency. Scrape down the sides of the bowl to ensure everything combines evenly.
- Lighten the Texture: Switch to a spatula and gently fold in the whipped topping. Use slow, deliberate strokes to keep the mixture airy and fluffy.
- Fill the Crust: Transfer the pistachio filling into the graham cracker crust. Spread it evenly, smoothing the surface for a clean finish.
- Chill to Set: Cover the pie securely and refrigerate for at least 4 hours. For best results, allow it to chill overnight so it firms up completely and slices neatly.
- Garnish and Serve: Before serving, add decorative swirls of whipped topping and finish with bright maraschino cherries on top.
Notes
- Let the cream cheese sit at room temperature before mixing; this prevents lumps and makes blending much easier.
- Allow enough refrigeration time so the pie sets properly and holds its shape when sliced.
- Prep Time: 15 minutes
- Category: Desserts