Name: No Bake Pistachio Cream Pie
Prep time: 30 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 2 cups crushed graham crackers; ½ cup melted butter; ¼ cup granulated sugar; 1 (3.4 oz) package instant pistachio pudding mix; 1½ cups cold milk; 1½ cups whipped cream (homemade or store-bought); Additional whipped cream, for topping; Chopped pistachios, for garnish

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Indulge in the creamy, nutty bliss of this No Bake Pistachio Cream Pie—a dessert that’s as easy to make as it is to enjoy. With a buttery graham cracker crust, a silky pistachio filling, and a whipped cream topping, this pie delivers cool, refreshing flavor with zero oven time required. It’s perfect for family gatherings, dinner parties, or any moment that calls for a little sweetness.

No Bake Pistachio Cream Pie

Why You’ll Love This Recipe

This no-bake pistachio cream pie is a dream for both novice and experienced bakers alike. It comes together quickly with just a handful of ingredients, making it ideal for warm-weather days or last-minute dessert needs. The combination of nutty pistachio and light, fluffy cream creates a texture and flavor that’s both comforting and refreshing.

No oven required
Simple, beginner-friendly recipe
Creamy and smooth texture
Light and refreshing flavor
Great make-ahead dessert
Crowd-pleasing and kid-friendly
Customizable toppings
Perfect for spring, summer, or holiday gatherings
Minimal ingredients
Elegant presentation with minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups crushed graham crackers
½ cup melted butter
¼ cup granulated sugar
1 (3.4 oz) package instant pistachio pudding mix
1½ cups cold milk
1½ cups whipped cream (homemade or store-bought)
Additional whipped cream, for topping
Chopped pistachios, for garnish

Directions

In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Set aside.
In a separate bowl, whisk together the instant pistachio pudding mix and cold milk until smooth. Let the mixture sit for about 5 minutes to thicken.
Gently fold in the whipped cream until the filling is light, fluffy, and evenly mixed.
Pour the pistachio cream filling into the prepared graham cracker crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until fully set.
Once chilled, top with additional whipped cream and sprinkle with chopped pistachios before serving.
Slice and enjoy!

Servings and timing

This recipe yields 8 servings.
Prep Time: 30 minutes
Cook Time: 0 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes

Variations

Chocolate Crust: Use crushed chocolate cookies or Oreos instead of graham crackers for a deeper flavor.
Nut Crust: Mix finely chopped pistachios into the crust for added crunch.
Cream Cheese Layer: Add a layer of sweetened cream cheese under the pistachio filling for a cheesecake-like variation.
Lemon Twist: Add a teaspoon of lemon zest to the pudding mix for a citrusy touch.
Coconut Garnish: Sprinkle toasted coconut over the whipped cream topping for a tropical flair.
Mini Pies: Assemble in small tart pans or jars for individual servings.
Vegan Option: Use plant-based milk and whipped topping, and a vegan butter substitute.
Low-Sugar Version: Choose sugar-free pudding mix and a sugar alternative in the crust.
Extra Pistachio: Add more chopped pistachios directly into the filling for extra texture.
Boozy Boost: Stir a splash of amaretto or pistachio liqueur into the pudding mix for an adult version.

Storage/Reheating

Store leftover pie in the refrigerator, covered, for up to 4 days.
To maintain freshness, cover tightly with plastic wrap or store in an airtight container.
This pie is not suitable for freezing, as the texture of the whipped cream and pudding may change when thawed.
No reheating is necessary—serve chilled for best taste and consistency.

FAQs

Can I use homemade pudding instead of instant?

Yes, but the pie will take longer to set. Make sure the pudding is completely cooled before folding in the whipped cream.

What kind of whipped cream should I use?

You can use freshly whipped cream or a stabilized whipped topping like Cool Whip for convenience.

Can I make this pie ahead of time?

Absolutely. It’s best made a day in advance to allow it time to chill and set properly.

How do I crush graham crackers for the crust?

Use a food processor or place the crackers in a zip-top bag and crush with a rolling pin until fine.

Can I use a store-bought crust?

Yes, a pre-made graham cracker crust will work perfectly and save time.

How do I make the whipped cream from scratch?

Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.

Is this recipe gluten-free?

Not as written, but you can use gluten-free graham crackers to make it gluten-free.

Can I use pistachio paste instead of pudding mix?

Pistachio paste is richer and not a direct substitute for pudding mix, but it can be incorporated with whipped cream and sweetener to make a similar filling.

Will this pie hold up at room temperature?

Only for a short time. It’s best served cold and should be kept refrigerated until just before serving.

Can I add food coloring to enhance the green color?

Yes, a drop or two of green food coloring can brighten the pistachio hue if desired.

Conclusion

This No Bake Pistachio Cream Pie is a simple yet luxurious dessert that delivers creamy texture and nutty flavor with minimal effort. Whether you’re hosting a celebration or simply craving something sweet, this cool and easy pie will quickly become a go-to favorite. Keep it chilled, slice it generously, and enjoy every bite of pistachio perfection.