Frozen Pistachio Pie is a light and creamy pistachio mixture served in a pistachio almond crust. With simple ingredients, this refreshing pie is the perfect way to finish any meal.
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Why you will love this
- Pistachio pie is creamy and refreshing! After dinner (or a big meal), I love having something sweet but not too heavy. This pie is light and creamy, and it's frozen which makes it extra refreshing!
- This pie is made with simple ingredients. Instant pistachio pudding mix is the base for this pie. A simple pistachio almond crust adds great texture and brings home the pistachio flavor.
- You can easily customize the flavors of this pie. This recipe will work with any flavor of instant pudding. If you're not a fan of pistachio, try lemon, vanilla, or chocolate. The pistachios in the crust can also be swapped out for almonds, cashews, or hazelnuts. A graham cracker crust is a great option as well.
Ingredients and substitutions
Crust
- The flavorful pistachio almond crust comes together easily with just a few ingredients and a food processor.
- I like to use roasted, lightly salted nuts. The combination of pistachios and almonds is delicious, but you can substitute hazelnuts, almonds, or cashews.
Pie filling
- The pie filling is made with just four ingredients and starts with instant pistachio pudding mix. This easy and convenient ingredient is the perfect base for the pie filling. Feel free to substitute other pudding flavors. Chocolate pudding would be especially delicious with the pistachio almond crust.
- Marshmallow cream adds sweetness and body to the pie.
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Step-by-step instructions
See the recipe card for specific instructions and ingredient amounts.
- For the pistachio almond crust, add the nuts to the bowl of a food processor and pulse until the nuts resemble crumbs. Add the sugar and pulse to combine.
- With the processor running, drizzle in melted butter and pulse to combine. Pour the mixture into a pie dish and press to form a crust. Refrigerate the crust while preparing the filling.
- For the filling, add the instant pudding mix and milk to a bowl and mix until well combined. Add in marshmallow fluff and mix to incorporate. Set aside. (You can use either a stand mixer or a hand mixer for this).
- Next, in a separate mixing bowl (or stand mixer), add the heavy cream and whip until stiff peaks form. Fold the whipped cream into the pudding mixture until well combined.
- Pour into the crust and freeze until firm, at least 4 hours or overnight.
- To serve, slice and garnish with a drizzle of chocolate sauce, a cherry, or chopped pistachios.
Expert Tips
- I like to use lightly salted nuts in the crust. It provides a nice balance of flavors. If using unsalted nuts, I suggest adding a pinch or two of salt to the crust mixture.
- Use the flat bottom of a measuring cup or glass to press the crumb mixture firmly into the pie dish. This also helps to push the crumbs up the sides. The result is a smooth, compact crust.
- For a softer pie, freeze for just 2 hours. The pie will have a soft, creamy consistency.
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📖 Recipe Card
Frozen Pistachio Pie
A creamy pistachio pudding mixture poured into a pistachio almond crust. Light and dreamy, this frozen dessert is the perfect finishing touch to any meal.
EQUIPMENT
Ingredients
Crust
- 8 ounces pistachios (shelled, roasted lightly salted, Note 1)
- 4 ounces almonds (roasted, lightly salted)
- 4 tablespoons granulated sugar
- 3 tablespoons unsalted butter (melted)
Filling
- 1 package instant pistachio pudding
- 1 ½ cups milk
- 1 cup marshmallow cream (7-ounce container)
- 2 cups heavy whipping cream
- roasted pistachios for garnish
Instructions
Crust:
- Add the pistachios and almonds to the bowl of a food processor and pulse until the nuts resemble crumbs. Add the sugar and pulse to combine. With the processor running, drizzle in the melted butter and pulse until combined. The mixture should stick together when pressed together.
- Pour the crumbs into a pie dish and press along the bottom and up the sides to form the crust. (Note 2)
- Refrigerate while preparing the filling.
Pie Filling:
- Add instant pudding and milk to a bowl and mix until well combined. Add the marshmallow cream and mix until combined. Set aside.
- In a separate mixing bowl, add the heavy cream and whip until stiff peaks form. Fold the whipped cream into the pudding mixture.
- Pour into the pie crust and freeze until firm. Approx. 4 hours, or overnight. (Note 3)
- To serve, slice and garnish with chopped pistachios or a drizzle of chocolate syrup and a cherry.
Notes
- If using unsalted nuts, I suggest adding a pinch or two of salt to the crust mixture.
- Use the flat bottom of a measuring cup or glass to press the crumb mixture firmly into the pie dish. This also helps to push the crumbs up the sides. The result is a smooth, compact crust.
- For a softer pie, freeze for just 2 hours. The pie will have a soft, creamy consistency.
Nutrition
Calories: 779kcal | Carbohydrates: 46g | Protein: 15g | Fat: 64g | Saturated Fat: 26g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 109mg | Potassium: 663mg | Fiber: 6g | Sugar: 28g | Vitamin A: 1597IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 2mg
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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This post was originally published in August 2018 and has been updated.
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