Pistachio Pie is a no-bake frozen dessert combining the nutty flavor of pistachios with a cool, creamy texture. Made with simple ingredients, the pistachio filling is nestled in a pistachio almond crust for extra nutty flavor.
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This post was originally published in August 2018 and has been updated.
My husband loves pistachios. He enjoys them plain as a snack, in these chocolate pistachio cookies, and even with this charred broccolini.
So, considering his love of pistachio ice cream, I created this frozen pistachio pie as a refreshing treat. It comes together easily and is extremely versatile.
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Why This Recipe Works
- This pie is creamy and refreshing! After dinner (like a hearty meal of crockpot corned beef brisket), I love having something sweet but not too heavy. This frozen pie is light, creamy, and refreshing!
- This no-bake pie is made with simple ingredients. Instant pistachio pudding mix adds ease. 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.
Ingredient Notes
Pistachio Almond Crust
- Pistachios and almonds: I like to use roasted, lightly salted nuts. Feel free to substitute your favorites, such as hazelnuts or cashews. For a nut-free alternative, you can use a graham cracker or shortbread crust. An Oreo crust would also be delicious.
- Unsalted butter is my preference for controlling the amount of salt.
Pie Filling
- Pistachio pudding mix: Be sure to buy instant, not cook-and-serve mix. Feel free to substitute other pudding flavors. Chocolate pudding would be especially delicious.
- Marshmallow cream adds sweetness and body to the pie.
See the recipe card for specific instructions and ingredient amounts.
How to Make Pistachio Pie
Step 1: Add the nuts to the bowl of a food processor and pulse until the nuts resemble crumbs. Add the sugar and pulse to combine.
Step 2: With the processor running, drizzle in melted butter. Pour the mixture into a pie dish and press to form a crust. Refrigerate it while preparing the filling.
Step 3: Add the pudding mix and milk to a bowl and use a hand mixer to combine. Add in marshmallow fluff and mix to incorporate. In a separate mixing bowl, add the heavy cream and whip until stiff peaks form.
Step 4: Fold the whipped cream and pudding mixture together until combined, being careful not to deflate the whipped cream.
Step 5: Pour the mixture into the crust and freeze until firm, at least 4 hours or overnight.
Step 6: To serve, slice and garnish with chopped pistachios, toasted coconut, or a drizzle of chocolate sauce and a cherry.
Expert Tips
- If using unsalted nuts, add a pinch or two of salt to the crust mixture.
- Use the flat bottom of a measuring cup or glass to firmly press the crumb mixture 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.
Recipe FAQs
This pie is best frozen. If refrigerated, it will retain a pudding consistency and won't slice neatly.
Pistachio pie should be stored in the freezer for up to one week.
Have you tried this recipe? I'd love to hear it! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Pistachio Pie
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EQUIPMENT
Ingredients
Crust
- 8 ounces pistachios (shelled, roasted lightly salted, see notes)
- 4 ounces almonds (roasted, lightly salted)
- 4 tablespoons granulated sugar
- 3 tablespoons unsalted butter (melted)
Filling
- 1 package instant pistachio pudding
- 1½ cups milk
- 1 cup marshmallow cream (7-ounce container)
- 2 cups heavy whipping cream
- roasted pistachios for garnish
Instructions
- 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.8 ounces pistachios, 4 ounces almonds, 4 tablespoons granulated sugar, 3 tablespoons unsalted butter
- Pour the crumbs into a pie dish and press along the bottom and up the sides to form the crust. (See notes)
- Refrigerate while preparing the filling.
- Add instant pudding and milk to a bowl and mix until well combined. Add the marshmallow cream and mix until combined. Set aside.1 package instant pistachio pudding, 1½ cups milk, 1 cup marshmallow cream
- In a separate mixing bowl, add the heavy cream and whip until stiff peaks form. Fold the whipped cream into the pudding mixture.2 cups heavy whipping cream
- Pour into the pie crust and freeze until firm. Approx. 4 hours, or overnight (see notes.)
- To serve, slice and garnish with chopped pistachios, toasted coconut, or a drizzle of chocolate syrup and a cherry.
Notes
- If using unsalted nuts, add a pinch or two of salt to the crust mixture.
- Press the crumb mixture firmly into the pie dish with the flat bottom of a measuring cup or glass. This will also help push the crumbs up the sides. The result is a smooth, compact crust.
- For a softer pie, freeze for just 2 hours.
- Store in the freezer for up to one week.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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