Pistachio Pie

A slice of pie on a plate with a gold fork.

5 from 1 vote

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.

Prep Time20

Freeze time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: - 8

Calories: 779kcal

Author: Abbey McDermott

Equipment

food processor

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