Growing up instant pudding was a "sometimes" treat in our home. Now as a busy mom, I've learned that a box of instant pudding can solve almost all of life's problems. And this no-bake pistachio pie is no exception.
I have fallen in love with using whipped pudding as a pie filling. I've tested it in so many recipe and just can't get enough of it! Both my super popular vanilla pudding pie and my creamy lemon pudding pie start the same way and are total hits with friends and family.
With just 4 ingredients, you can make this easy pistachio cream pie in under 15 minutes and be the dessert winner every time! My kids love it and I'm happy to bring it out during summer or winter, holidays or just because. I can't wait for you to try it!
Key Ingredients
- Instant pudding mix: I have only tested this recipe with Jell-O instant pistachio pudding mix. Other brands pudding mixes will likely work, but be sure they say "instant", not "cook & serve".
- Heavy cream: The heavy cream helps to stabilize the pie filling, but in a pinch you can use whole milk, however, the pistachio pie will have a different texture.
- Cool Whip: I like to use the name brand in this recipe, but store brand whipped topping will work as well.
- Graham Cracker Crust: To keeps things easy, I typically keep a store bought crust in my pantry, but you could easily make one with the same method I use in my hello dolly bars.
How to Make Pistachio Pudding Pie
Into a large mixing bowl, add the pudding mix and heavy cream.
Whip the pudding mix with the heavy whipping cream, until it's thick and totally incorporated.
Add the Cool Whip directly into the mixing bowl.
Gently, fold the Cool Whip into the pudding mixture until you see no more white streaks.
Add the pistachio pie filling into the graham cracker crust. Smooth the top of the whipped pudding and garnish with whipped cream and chopped pistachios.
Cover loosely and refrigerate until ready to serve.
Variations
- Change the crust: Swap the graham cracker crust for a chocolate cookie crust like I use in my no bake chocolate pudding pie or Nilla Wafer crust. You can also use your favorite regular pie crust recipe and make your own.
- Add crushed pineapple: For a slightly more retro flavor profile, you can add a can of crushed pineapple to the pistachio pie filling while you are mixing it.
- Make it dairy free: Simply substitute the Cool Whip for a non dairy whipped topping (like Rich's Whip) and the heavy cream for plant based variety (Country Crock Plant Cream works well).
- Make them mini: Individual pudding pies are a fun idea for a dessert buffet. Use the mini graham cracker crusts and portion the pie filling into them.
Holiday Serving Suggestions
- For St. Patrick's Day, grab some of these cute shamrock sprinkles to add to the top. This pie with these green cake mix cookies would make for perfect easy desserts.
- For Halloween, use these edible eyeball sprinkles as decoration and sprinkle Halloween sprinkles around the edge.
- For Christmas, sprinkle the edges with red sprinkles and edible glitter.
Make Ahead Instructions
To make this favorite dessert in advance, make the pie filling, but don't put it into the pie crust. Instead, scoop it into an airtight container, press a piece of plastic wrap directly onto the surface of the filling and seal with the lid. Store this in the fridge.
When you are ready to serve, all you'll need to do is scoop and smooth the filling into the pie crust and decorate. The pie filling can be made up to 3 days in advance.
Storing Leftovers
Leave it in its original pie pan, cover loosely with cling film and store in the fridge for up to 5 days. There is no way it's going to last that long! I do not recommend freezing these leftovers.
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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Other Easy Desserts You'll Love
📖 Recipe
4-Ingredient No Bake Pistachio Pie
Ingredients
- 1 package Instant Pistachio Pudding Mix (3.4-3.9 oz package)
- 2 cups Heavy Whipping Cream
- 1 cup Cool Whip
- 1 Premade Graham Cracker Crust
Instructions
- Pour the heavy cream into medium sized mixing bowl. To that, add the pistachio pudding mix. With a hand mixer, start mixing slowly at first (so you don't get pudding mix powder everywhere) and then once the two ingredients are combined, beat until you get a light and fluffy pudding mixture.
- Then, gently fold the Cool Whip into the pudding mixture, until no white streaks are showing
- Add the pistachio pie filling into the graham cracker crust and garnish as you choose.
Benjamin W. says
This is an awesome and great pie! It barely lasted a whole day! I will be making this again!
Marni Katz says
This is a sleeper in the pudding pie world. Pistachio is having it's moment and for good reason. I keep sneaking forkfuls from the fridge.