Frozen Pistachio Pie is a light and creamy pistachio mixture served up in a pistachio almond crust. With simple ingredients, this refreshing pie is the perfect way to finish any meal.

slice of pistachio pie on plate with a gold fork

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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 ingredients - nuts, butter, sugar — Crust ingredients

The pistachio almond crust is so flavorful, and it 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.

filling ingredients - cream, milk, pudding mix, marshmallow cream — Pistachio filling ingredients

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.

slice of pie in the foreground and pie dish in the background

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.

pistchios and almonds processed into crumbs and then formed into crust in the pie dish

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.

bowl of pudding mix and bowl of whipped cream, then a bowl of these ingredients folded together

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.

full dish of pie with plate and fork in the background

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.

Equipment

More pistachio recipes

single slice of pie on a white plate with a gold fork

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This post was originally published in August 2018 and has been updated.