Pistachio Pie

A slice of pie with chocolate sauce and a cherry.

You'll love the delicious pistachio flavor and the creamy & fluffy texture of this Pistachio Pie - This easy pistachio cream pie has a creamy pistachio filling inside a Nilla wafer crust, and then it's topped with whipped cream and crunchy pistachios.

Course Dessert, Pie

Cuisine American

Keyword pistachio dessert, pistachio pie, pistachio pudding dessert

Prep Time 15

Fridge Time 6

Total Time 6 15

Servings

Calories 573kcal

Author Jessica - Together as Family

Equipment

Ingredients

Nilla Wafer Crust

4 cups Nilla Wafers
1/2 cup (1 stick) salted butter melted
3 tablespoons granulated sugar

Creamy Pistachio Filling

1 bar (8 oz) cream cheese room temperature
2 boxes (3.4 oz each) instant pistachio pudding mix
2½ cups heavy whipping cream
½ teaspoon almond extract
8 ounces Cool Whip divided
chopped pistachios, chocolate syrup, and/or maraschino cherries optional garnishes

Instructions

Add the Nilla wafers into a food processor and process on high until well crumbled and in fine crumbs. Add in the melted butter and granulated sugar, and process until well combined and the mixture resembles wet sand.
^{* See notes below if you don't have a food processor.}
4 cups Nilla Wafers, 1/2 cup (1 stick) salted butter, 3 tablespoons granulated sugar
Firmly press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Cover the pie plate with plastic wrap and place it in the refrigerator to chill while you make the filling.
In a large mixing bowl using an electric mixer, or use a stand mixer with the paddle attachment, beat the softened cream cheese until it's creamy and fluffy.
1 bar (8 oz) cream cheese
Add in the instant pudding mix, heavy cream, and almond extract. Beat on low speed for about 1 minute, and then gradually increase the speed and beat for 2-4 minutes or until the mixture is well whipped and thickened.
^{* Scrape does the sides and bottom of the bowl as needed.}
2 boxes (3.4 oz each) instant pistachio pudding mix, 2½ cups heavy whipping cream, ½ teaspoon almond extract
Add in 2 cups of the Cool Whip and beat on low speed just until combined.
8 ounces Cool Whip
Spread the pistachio mixture evenly into the prepared pie crust. Cover the pie with plastic wrap or a lid, and refrigerate for at least 6 hours, or up to overnight is even better (I prefer overnight).
When you are ready to serve, garnish the pie with the remaining Cool Whip by either piping it around the edges or spread it into an even layer on top of the pie. Garnish with chopped pistachios. When serving, add a chocolate sauce drizzle and/or maraschino cherry.
^{* I recommend removing the pie from the fridge about 20-30 minutes before serving it. This gives you time to decorate it, and for the pie to reach the ideal temperature for serving - the pie straight out of the fridge tends to have a slightly thick and gluey texture, however, it becomes light and airy as it is slightly warms up closer to room temperature.}
chopped pistachios, chocolate syrup, and/or maraschino cherries

Notes

Don't Have A Food Processor? : If you don't have a food processor try using a food chopper or put the wafers inside a Ziploc bag and use something heavy to crush them into fine crumbs. Dump the crumbs into a medium bowl, add the melted butter and sugar, and stir to combine.

Nutrition