No Bake Pistachio Cheesecake Pie
Pistachio Cheesecake Pie is no bake and so simple to make! Graham cracker crust with three layers of creamy, fluffy pistachio pudding filling.
Servings 10 slices
Ingredients
- 1 (6 oz) Nilla Wafer or Graham Cracker crust (I prefer the store bought)
- 2 boxes (3.4 oz each) pistachio instant pudding mix
- 2 cups half and half milk
- 1 bar (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tub (8 oz) Cool Whip, thawed
- chopped pistachios (for garnish)
Instructions
- In a mixing bowl, combine the dry pudding mix and half & half milk. Whisk together for 1-2 minutes. Let sit for a few minutes so the pudding can thicken. Once thickened, spread 1 1/2 cups of the pudding into the pie crust. Set aside the remaining pudding.
- In a separate mixing bowl, using a handheld blender, beat together the softened cream cheese and sugar until it's creamy and combined. Using a spatula, fold the cool whip in and mix until combined. Add half of this mixture into the remaining pudding mix and spread into the pie crust to form the 2nd layer.
- Spread the remaining cool whip/cream cheese mixture on top of the pie OR you can refrigerate it in a Tupperware container and after the refrigeration time pipe it on top (like the pictures) right before serving. Either way will be just fine.
- Cover the pie with the enclosed lid (from the store bought crust) and refrigerate for at least 8 hours. I always refrigerate overnight.
- Garnish with chopped pistachios (optional). If you saved the top layer pipe that on right before serving. I use a Wilton 1A tip.
Notes
If you prefer to not use Cool Whip you can beat together 1 cup of heavy whipping cream + 3 tablespoons powdered sugar until stiff peaks form. Follow recipe as directed and replace the Cool Whip.
I actually prefer the store bought crusts when making all my no bake pies. They are so easy, and they hold together better than homemade. I have found that homemade graham cracker crusts fall apart and are too crumbly, for my liking anyways.
Make sure the cream cheese is softened to avoid lumps in the pie. Place the unwrapped on a plate and microwave for about 30 seconds. This makes the cream cheese soft but not hot.