Dessert

No Bake Pistachio Pie Recipe

Byrami Hayes March 2, 2026March 2, 2026

Introduction

This No Bake Pistachio Pie is a creamy, fluffy dessert that’s perfect for warm days or when you want something quick and impressive. With a rich pistachio pudding filling nestled in a graham cracker crust, it’s a crowd-pleaser that requires minimal effort.

A round pie sits on a clear glass stand with a golden crumb crust as the bottom layer, topped by a thick, smooth pale green cream filling that covers the entire surface evenly. Around the edge are swirls of a slightly lighter green whipped cream, decorated with scattered chopped pistachios for texture and color contrast. In the center of the pie is a single swirl of the same lighter green whipped cream, also garnished with crushed pistachios. The pie is placed on a white marbled surface, with a red and white checkered cloth nearby and kitchen items blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese, softened
6 ounces instant pistachio pudding mix (2 boxes)
1.5 cups milk
8 ounces Cool Whip, thawed
1 9-inch graham cracker pie crust
Whipped cream or Cool Whip for decorating
Maraschino cherries for decorating

Instructions

Step 1: In a mixing bowl, combine the softened cream cheese and the instant pistachio pudding mix. Using an electric mixer, beat them together until smooth and well blended.
Step 2: Slowly pour in the milk while continuing to mix. Beat until the mixture is thick and creamy, ensuring there are no lumps remaining.
Step 3: Gently fold in the thawed Cool Whip using a spatula to retain its fluffiness.
Step 4: Pour the creamy pistachio filling into the graham cracker pie crust and spread it evenly.
Step 5: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.
Step 6: Once set, decorate with whipped cream or Cool Whip and top with maraschino cherries.

Tips & Variations

For extra crunch, sprinkle chopped pistachios on top before decorating.
If you prefer a more tart contrast, add a teaspoon of lemon juice to the filling mixture.
Use individual tart shells for easy single servings and a fancy presentation.

Storage

Store the pie covered in the refrigerator for up to 3 days to maintain its freshness. When ready to serve, you can add fresh whipped cream or cherries as decoration. Avoid freezing, as it may affect the texture of the cream cheese and Cool Whip filling.

How to Serve

A pie with three clear layers is shown on a white marbled surface. The bottom crust is golden brown and crumbly with a slightly rough texture. Above the crust is a smooth, thick, pale yellow layer of filling. The top layer is a light green creamy layer, which is flat and smooth like a mousse. Around the edge of the pie, there are swirls of the same light green cream, each decorated with a few whole pistachio nuts. The pie is displayed on a shiny foil pie pan, and a slice is cut out showing the layers clearly, with the cut edge clean and smooth. The background includes a blurred red and white checkered cloth and some scattered pistachios. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped cream instead of Cool Whip?

Yes, you can substitute with homemade or store-bought whipped cream, but Cool Whip helps maintain a stable, fluffy texture that holds better in the pie.

Do I need to prebake the graham cracker crust?

No, this recipe uses a ready-made graham cracker crust that doesn’t require baking, making the preparation faster and easier.

No Bake Pistachio Pie Recipe

★★★★★

4.8 from 133 reviews

This delightful No Bake Pistachio Pie is a creamy, fluffy dessert perfect for warm days or when you want an easy yet impressive treat. Combining a smooth pistachio pudding filling with a classic graham cracker crust, this pie requires no oven and only a few simple ingredients, making it an ideal choice for quick dessert preparation.

Author: rami
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Filling

8 ounces cream cheese, softened
6 ounces instant pistachio pudding mix (2 boxes)
1.5 cups milk
8 ounces Cool Whip, thawed

Crust

1 9-inch graham cracker pie crust

Decoration

Whipped cream or Cool Whip for decorating
Maraschino cherries for decorating

Instructions

Combine Cream Cheese and Pudding Mix: In a mixing bowl, blend the softened cream cheese and instant pistachio pudding mix using an electric mixer until the mixture is smooth and thoroughly combined.
Add Milk: Slowly pour in the milk while continuing to beat the mixture. Continue mixing until the pudding is thick and creamy with no lumps remaining.
Fold in Cool Whip: Gently fold the thawed Cool Whip into the pudding mixture using a spatula to keep the filling light and airy.
Fill Pie Crust: Pour the creamy pistachio filling into the graham cracker pie crust and spread it evenly to ensure a smooth top layer.
Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set properly.
Decorate and Serve: Once set, decorate the top with whipped cream or Cool Whip, and garnish with maraschino cherries before serving.

Notes

Use full-fat cream cheese for the creamiest texture.
Ensure the Cool Whip is completely thawed before folding to avoid lumps.
Allow adequate chilling time for the pie to set firmly.
For a nutty crunch, sprinkle chopped pistachios on top before serving.
This pie is best served chilled and should be stored in the refrigerator.

Keywords: No Bake Pie, Pistachio Pie, Cream Cheese Pie, Easy Dessert, No Bake Dessert, Pistachio Pudding Pie

rami Hayes

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