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Easy Pistachio Pie Recipe

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A no-bake, creamy pistachio pie combining pistachio pudding, pineapple, marshmallows, and cream cheese in a crunchy pie crust, topped with whipped cream for a light, refreshing dessert perfect for any occasion.

Ingredients

8 ounces cream cheese, softened

3.4 ounces package pistachio Jell-O instant pudding mix

20 ounces crushed pineapple, including juice

1 cup miniature marshmallows

8 ounces Cool Whip or 1 cup heavy whipping cream, whipped to stiff peaks

Prepared pie crust (Nilla Wafer or graham cracker crust)

Instructions

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add the pistachio pudding mix to the cream cheese, continuing to beat until well combined.
  3. Stir in the crushed pineapple (with juice) and miniature marshmallows until evenly distributed.
  4. Gently fold in the Cool Whip or freshly whipped heavy cream, mixing until the filling is smooth and fluffy.
  5. Pour the filling into the prepared pie crust, spreading it evenly.
  6. Refrigerate the pie for at least 2 hours to allow it to set properly.
  7. Before serving, garnish with additional whipped cream, chopped pistachios, and maraschino cherries if desired.

Notes

  • Use different crust options like graham cracker, Nilla wafer, or Oreo for variation.
  • Add a teaspoon of almond extract for extra flavor.
  • Top with chopped pistachios, maraschino cherries, or chocolate syrup for added flair.
  • Store refrigerated in an airtight container for up to 3 days.
  • Freeze up to 1 month, thaw in refrigerator before serving.

Nutrition

Find it online: https://recipesbyjanet.com/easy-pistachio-pie-recipe/