If you love pistachios, this pie is going to be your new favorite dessert. It’s creamy, cool, and full of real pistachio flavor—no neon-green pudding mix required. The crust is buttery and crisp, the filling is silky, and the whole pie comes together with easy steps you can handle on a weeknight.

It feels special enough for a holiday, but simple enough for a Sunday treat. Serve it chilled and watch it disappear slice by slice.

What Makes This Recipe So Good

Real pistachio flavor: We use actual pistachios—no artificial mixes—so the flavor is rich, nutty, and true to the ingredient.
Make-ahead friendly: This pie sets in the fridge, which makes it perfect for prepping the day before you need it.
Balanced sweetness: The filling is lightly sweet with a gentle pistachio aroma, not heavy or cloying.
Textures that hit all the notes: Buttery crisp crust, silky filling, and a soft cloud of whipped cream on top.
Simple techniques: No complicated custards. The filling is stabilized with cream cheese and whipped cream for a smooth, sliceable pie.

What You’ll Need

Pistachios (unsalted, shelled): 1 cup, plus extra for garnish
Granulated sugar: 1/2 cup (for pistachio paste and sweetening the filling)
Heavy whipping cream: 1 1/2 cups, divided
Cream cheese: 8 ounces, softened
Powdered sugar: 3/4 cup
Vanilla extract: 1 teaspoon
Almond extract (optional): 1/8 teaspoon for a subtle boost—don’t overdo it
Salt: Pinch
Butter: 5 tablespoons, melted
Graham cracker crumbs: 1 1/2 cups (about 12 full sheets)
Milk: 2–3 tablespoons, as needed to adjust filling consistency
Green food coloring (optional): 1–2 drops if you want a gentle tint; the pie will be pale green naturally

Step-by-Step Instructions

Prep the crust: Heat the oven to 350°F (175°C).
Mix graham cracker crumbs, 2 tablespoons granulated sugar (taken from the 1/2 cup), and a pinch of salt in a bowl. Stir in melted butter until the crumbs resemble wet sand. Press firmly into a 9-inch pie plate, going up the sides.
Bake 8–10 minutes, then cool completely.
Make the pistachio paste: Add pistachios and the remaining granulated sugar to a food processor. Pulse until the nuts are finely ground, then run continuously until it forms a thick, slightly oily paste. Scrape down the sides as needed.
This is your flavor base.
Whip the cream: In a cold bowl, whip 1 cup heavy cream to medium-stiff peaks. Don’t overbeat. Chill in the fridge while you make the base.
Create the creamy base: In a separate bowl, beat softened cream cheese with powdered sugar until smooth and fluffy.
Add vanilla, almond extract (if using), and a pinch of salt. Beat in the pistachio paste until fully combined.
Adjust texture: Add 2–3 tablespoons milk, 1 tablespoon at a time, mixing just until the filling is silky and spreadable. It should hold its shape but not feel stiff.
Fold in whipped cream: Gently fold the whipped cream into the pistachio base in two additions.
If using a drop or two of food coloring, add it now and fold just until uniform.
Fill and chill: Spoon the filling into the cooled crust and smooth the top. Cover lightly and refrigerate at least 4 hours, preferably overnight, to set.
Whipped topping: Whip the remaining 1/2 cup heavy cream with 1 tablespoon powdered sugar to soft peaks. Spread or pipe over the chilled pie.
Garnish and serve: Roughly chop extra pistachios and sprinkle over the top.
Slice with a sharp knife, wiping the blade between cuts for clean slices.

How to Store

Refrigerator: Cover the pie and keep it chilled for up to 3 days. The crust stays crisper if you chill it uncovered for the first hour, then cover.
Freezer: Freeze the pie (without whipped topping) for up to 1 month. Wrap tightly in plastic, then foil.
Thaw overnight in the fridge and add whipped cream before serving.
Make-ahead tips: You can bake the crust a day ahead and store it at room temperature, wrapped. The filling can be made and added the day you plan to chill.

Health Benefits

Pistachios offer healthy fats: They’re rich in monounsaturated and polyunsaturated fats, which support heart health in moderation.
Protein and fiber: Pistachios bring plant protein and fiber, helping with satiety compared to many other dessert options.
Micronutrients: You’ll get minerals like potassium, magnesium, and copper, plus antioxidants like lutein.
Smarter sweetness: This pie uses a balanced amount of sugar. You can adjust slightly without losing structure.

Pitfalls to Watch Out For

Overprocessing the whipped cream: If you go past stiff peaks, it can turn grainy.
Aim for medium-stiff peaks so the filling stays smooth.
Warm cream cheese: Too cold and it won’t blend smooth. Too warm and the filling can feel loose. Softened but cool is best.
Soggy crust: Press the crumbs firmly and bake until lightly golden.
Let it cool fully before adding the filling.
Heavy-handed almond extract: A tiny splash enhances pistachio. More than 1/8 teaspoon can overpower it.
Skipping the chill time: The pie needs a few hours to set. If you cut too early, it may slump.

Variations You Can Try

Chocolate cookie crust: Swap graham crackers for chocolate wafers or chocolate sandwich cookies (no filling).
The cocoa notes pair beautifully with pistachio.
Pistachio-lemon twist: Add 1 teaspoon lemon zest to the filling for a fresh, bright finish.
Honey-kissed version: Replace 2–3 tablespoons of the powdered sugar with honey for floral sweetness. Beat thoroughly into the cream cheese.
No-bake crust: Skip the oven by chilling the butter-crumb crust 30–45 minutes until firm. It’ll be a bit more delicate but still tasty.
Mascarpone swap: Use half cream cheese and half mascarpone for an even silkier texture and a mild tang.
Gluten-free: Use gluten-free graham crackers or almond-flour cookie crumbs for the crust.

Explore more irresistible pie recipes you won’t want to miss:

Easy Apple Pie Recipe

Grasshopper Pie

FAQ

Can I use salted pistachios?

Yes, but choose lightly salted and skip the pinch of salt in the filling.

Taste as you go. If the nuts are very salty, rinse and pat dry before processing, or the pie may taste briny.

Do I need food coloring?

Not at all. Real pistachio desserts are often pale green or beige-green.

A drop or two of coloring is purely optional for a hint of color.

Can I use a store-bought crust?

Absolutely. A pre-made graham crust works fine and saves time. Just be gentle when slicing since they’re often thinner than homemade.

What if I don’t have a food processor?

Use a high-speed blender and pulse carefully to avoid turning the pistachios into butter too fast.

Scrape down often, and stop when you have a thick paste.

How can I make it less sweet?

Reduce powdered sugar by 2–3 tablespoons and bump the vanilla slightly. Keep the milk handy to adjust texture if the filling tightens.

Is there a dairy-free option?

You can try dairy-free cream cheese and coconut cream whipped to stiff peaks. Flavor will shift slightly, but the texture can still be lovely.

Can I add white chocolate?

Yes.

Melt 3 ounces white chocolate and cool slightly, then beat into the cream cheese mixture before folding in whipped cream. It adds sweetness and a silkier set.

How do I get super-clean slices?

Chill the pie overnight, use a sharp knife, and wipe the blade between cuts. A quick dip of the knife in hot water, then dry it, also helps.

In Conclusion

This Easy Pistachio Cream Pie keeps things simple while delivering real-deal pistachio flavor.

With a crisp crust, a creamy filling, and just the right sweetness, it’s a crowd-pleaser that doesn’t ask much of you. Make it ahead, chill it well, and finish with a sprinkle of chopped pistachios. It’s the kind of dessert that feels effortless yet memorable—perfect for any gathering or a quiet night in.