Pistachio Pie
With a fun green color, creamy filling, and sweet graham crust, this pistachio pie is sure to be a winner when you are looking for an easy dessert.
Ingredients
- 6 ouncepre-made graham cracker crust ((9 inch) )
- 3 ⅜ ouncesinstant pistachio pudding mix
- 1 cupwhole milk
- 8 ouncescream cheese, (softened to room temperature)
- 1 cupmarshmallow fluff
- 8 ouncesextra creamy cool whip whipped topping, (thawed and divided)
- ½ cuplightly salted pistachio nuts, (finely chopped)
Directions
- 1
Remove the plastic insert to the ready-made graham cracker crust. Save the plastic insert to use as a lid for storing the pie while refrigerated.
- 2
In a medium bowl, whisk together the instant pistachio pudding and whole milk for 1 to 2 minutes or until it thickens. Set aside.
- 3
In a large mixing bowl on medium speed with a handheld mixer, beat the softened cream cheese and marshmallow fluff for 1 to 2 minutes or until fluffy and no lumps remain.
- 4
Add the prepared pistachio pudding to the beaten cream cheese, 4 ounces (half an 8-ounce container) of the thawed extra creamy whipped topping, and ¼ cup of the finely chopped pistachio nuts. Fold all the ingredients together until well combined.
- 5
Transfer the pistachio pie filling into the prepared graham cracker crust and smooth the top in an even layer.
- 6
Refrigerate the pie for 4 hours or up to overnight to allow the filling to fully set and chill.
- 7
Once chilled, you can garnish your pistachio pie by placing the remaining 4 ounces of extra creamy whipped topping into a piping bag or large plastic zip-top bag fitted with a piping tip and piping the whipped topping around the edges of the pie.
- 8
Sprinkle the remaining ¼ cup of finely chopped pistachio nuts over the top of the pie.