Pistachio Cream Pie Recipe | Creamy Nutty Dessert
Make this pistachio cream pie for a rich and nutty dessert. Silky pistachio filling in a buttery crust topped with whipped cream — perfect for holidays, gatherings, or anytime you want a unique sweet treat.
Equipment
- Mixing bowls
- Food processor (for crumbs and pistachios)
- Hand mixer or stand mixer
- Measuring cups & spoons
- Rubber spatula
- 9-inch pie dish
- Offset spatula (for smooth finish)
- Microplane (optional, for zest or chocolate curls)
Ingredients
Crust:
- ¼ cup sugar
- 1 ½ cups graham cracker crumbs
- 6 tbsp melted butter
Filling (choose one):
- Instant pudding route: 2 boxes pistachio instant pudding + 3 cups cold milk + 2 cups whipped topping or whipped cream
- Real pistachio route: 1 cup finely ground pistachios + 1 cup heavy cream (whipped) + ½ cup sweetened condensed milk + 1 tsp vanilla + pinch of salt
Topping:
- 1 cup whipped cream
- ¼ cup crushed pistachios
- Optional: white chocolate curls or citrus zest
Instructions
- Crust: Mix crumbs, sugar, and butter. Press into pie dish. Chill 20–30 minutes (or bake at 350°F for 8 minutes).
- Filling:Instant pudding: Whisk pudding with cold milk until thick. Fold in whipped topping. Spread into crust.Real pistachio: Grind pistachios finely. Whip cream to soft peaks. Fold with condensed milk, vanilla, and pistachios. Spread into crust
- Set: Chill 4 hours or overnight.
- Top: Pipe or dollop whipped cream. Sprinkle pistachios and garnish.
- Serve: Slice with a warm knife, wiping between cuts.
Notes
- Make-ahead: Assemble the day before; garnish just before serving.
- Storage: Refrigerate up to 3 days.
- Freezing: Freeze without topping; thaw overnight in fridge.
- Variations: Add chocolate ganache, citrus zest, or coconut flakes for flavor twists.
- Pro Tip: Chill bowls and beaters before whipping cream for maximum volume and stability.