No Bake Pistachio Cheesecake Pie

Top view of the sliced no bake pistachio pie

No Bake Pistachio Cheesecake Pie

This easy No Bake Pistachio Cheesecake Pie is creamy, fluffy, and full of delicious pistachio flavor with pistachio pudding and pistachios! Made with simple ingredients and no oven required - it's a no bake dessert that only needs lots of fridge time.

Course Dessert, Pie

Cuisine American

Keyword no bake pistachio cheesecake pie, no pistachio pudding pie, pistachio pie recipe

Prep Time 10

Fridge Time 8

Total Time 8 10

Servings

Calories 458kcal

Author Jessica - Together as Family

Ingredients

1 (6 oz) Ready-Crust graham cracker crust
2 boxes (3.4 oz each) pistachio instant pudding mix
2 cups half and half milk
1 bar (8 oz) cream cheese softened
⅓ cup granulated sugar
8 ounces Cool Whip thawed
chopped pistachios (for garnish)

Instructions

In a mixing bowl, add the dry pistachio pudding mix and half & half. Whisk together until it starts to thicken. Once thickened let it sit for 3 minutes so the pudding can thicken even more.
2 boxes (3.4 oz each) pistachio instant pudding mix, 2 cups half and half milk
Spread 1½ cups of the pistachio pudding into the graham cracker crust in an even layer to form the 1st layer. Set aside the remaining pistachio pudding mixture.
1 (6 oz) Ready-Crust graham cracker crust
In a separate mixing bowl, using an electric hand mixer, beat together the softened cream cheese and sugar until it’s creamy and combined. Add the Cool Whip and beat on low speed just until thoroughly combined.
1 bar (8 oz) cream cheese, ⅓ cup granulated sugar, 8 ounces Cool Whip
Add half of the cream cheese mixture into the bowl of remaining pistachio pudding mixture and stir together until well combined. Spread the entire mixture into the graham cracker crust, on top of the pudding layer, to form the 2nd layer.
Spread the remaining cream cheese mixture on top of the pie for the 3rd layer. Another option is to place the cream cheese mixture into a Tupperware type container and refrigerate it along with the pie, and then pipe it around the edges of the pie before serving (this just makes the pie look prettier, it's what is pictured in the images).
^{* I have also piped the 3rd layer around the edges of the pie before refrigerating it for 8 hours. This works just fine, but the plastic lid can flatten that piped layer slightly. Not a big deal and it tastes the same.}
Cover the pie with the enclosed plastic lid from the graham cracker crust. Refrigerate for at least 8 hours or overnight is best.
^*^{If you save the final layer of cream cheese mixture, use a piping bag and large 1A tip to pipe it around the edges of the pie before serving.}
Garnish the pie with chopped pistachios and serve it chilled from the fridge. Enjoy!
chopped pistachios

Notes

Use Half and Half : I don't recommend substituting for a lower-fat milk. You need the fat, creaminess and thickness that only half and half can provide. It's what helps the pie set and thicken nicely while in the fridge.
Cream Cheese : I highly recommend using full fat cream cheese for the best taste. I also rarely recommend a certain brand for ingredients - because it usually does not matter - but for the best taste in this no bake cheesecake pie; use Philadelphia brand cream cheese. It definitely tastes the best and it will be worth it. The cream cheese can be left out on the counter for up to 2 hours before using, in order to soften it.
Don't Want To Use Cool Whip? : Add 1 cup heavy whipping cream + ¼ cup powdered sugar into a mixing bowl. Beat on medium-high speed for 4 to 5 minutes until stiff, but still soft, peaks form. Use this in place of the Cool Whip in the recipe.
Fridge Time : This is #1 when it comes to no bake pies. The fridge time is what allows the flavors to blend, the pie to chill, and the layers to set and thicken. The pie is best when it has had lots of fridge time; like overnight or up to 24 hours before serving.
Crust : Use a store-bought graham cracker crust or a Nilla wafer crust (if your store sells them). If you prefer homemade then make sure you use a 9-inch pie plate to make it in. I actually prefer and recommend using a store-bought graham cracker crust because they hold together better than homemade, and are not as crumbly when cutting the pie for serving.

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