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No-Bake Pistachio Pie

No Bake Pistachio Cream Pie
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Divine pistachio pie, creamy and easy, no-bake dessert.

Ingredients

Scale
  • 1 ½ sleeves graham cracker sheets
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 cup heavy cream (for filling)
  • 3.4-ounce package instant pistachio pudding mix
  • 1 ½ cups cold whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch salt
  • ¼ cup finely chopped pistachios (for filling)
  • 1 ½ cups heavy cream (for topping)
  • ¼ cup powdered sugar (for topping)
  • ½ teaspoon pure vanilla extract (for topping)
  • Green food coloring (optional)
  • ¼ cup chopped pistachios (for garnish)

Instructions

  • For the crust: Finely crush about 1 ½ sleeves of graham cracker sheets in a food processor until you have fine crumbs (about 1 ½ cups).
  • Melt ½ cup of unsalted butter and pour it over the crumbs in a medium bowl, mixing thoroughly with a fork until all crumbs are moistened. Stir in 2 tablespoons of granulated sugar.
  • Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a glass or a measuring cup to get an even, compact crust. Place the crust in the refrigerator to chill for at least 15 minutes.
  • For the filling: In a large mixing bowl, using an electric mixer, beat 8 ounces of softened cream cheese until it’s light and fluffy, scraping down the sides of the bowl as needed. Gradually beat in ½ cup of powdered sugar until fully incorporated and smooth.
  • In a separate, chilled bowl, whip 1 cup of very cold heavy cream until soft peaks form. Gently fold this whipped cream into the cream cheese mixture until just combined.
  • In another small bowl, whisk together one 3.4-ounce package of instant pistachio pudding mix with 1 ½ cups of cold whole milk until thickened, about 2 minutes. Add 1 teaspoon of pure vanilla extract and a pinch of salt to the pudding mixture.
  • Gently fold the pistachio pudding mixture into the cream cheese and whipped cream mixture. Finally, fold in ¼ cup of finely chopped pistachios. Don’t overmix; just fold until no streaks remain.
  • Pour this luscious filling into your chilled graham cracker crust, spreading it evenly with an offset spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  • For the whipped topping: Into a very cold mixing bowl, pour 1 ½ cups of very cold heavy cream. Begin beating on medium-high speed with an electric mixer. As the cream starts to thicken, gradually add ¼ cup of powdered sugar and ½ teaspoon of pure vanilla extract.
  • Continue beating until medium-firm peaks form. For an extra touch of whimsy, you can add a tiny drop or two of green food coloring and beat until just incorporated. Do not over-whip.
  • Once the pie has thoroughly chilled and set, remove it from the refrigerator. Gently spread the luscious whipped cream over the top of the pie, creating beautiful swirls and peaks.
  • Generously sprinkle ¼ cup of additional finely chopped pistachios over the whipped cream. Slice the pie with a sharp, warm knife and serve immediately.

Notes

Indulge in this irresistible No Bake Pistachio Cream Pie, a showstopper with a luscious, jade-green filling, bursting with delicate, nutty pistachios, all nestled in a buttery, crunchy graham cracker crust.

Find it online: https://homecookstudio.com/no-bake-pistachio-pie-cream-easy/