No Bake Pistachio Pie: How to Make This Easy, Creamy Dessert

No Bake Pistachio Pie is a cool, creamy dessert that’s light, fluffy, and full of nostalgic flavor. With a crunchy graham cracker crust, a dreamy pistachio pudding filling, and a fluffy whipped topping, this pie is as easy as it is delicious. I love making it when I need a quick dessert that everyone will love without ever turning on the oven.

Why You’ll Love This Recipe

I love this pistachio pie because it comes together in minutes with just a few ingredients. It’s refreshing, not too sweet, and has that classic pistachio flavor that reminds me of family potlucks and vintage recipes. It’s perfect for holidays, summer get-togethers, or when I want a no-fuss dessert that still feels special. Plus, the green color gives it a fun, retro charm.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crust (store-bought or homemade)
instant pistachio pudding mix
cold milk
whipped topping (like Cool Whip)
crushed pineapple (drained well)
chopped pistachios (optional, for topping)
maraschino cherries (optional, for garnish)

Directions

1. In a large bowl, I whisk together the instant pistachio pudding mix and cold milk until it thickens, about 2–3 minutes.

2. I gently fold in the whipped topping and the well-drained crushed pineapple until fully combined.

3. I spoon the mixture into the graham cracker crust and smooth the top with a spatula.

4. I refrigerate the pie for at least 4 hours, or overnight, so it firms up and the flavors come together.

5. Just before serving, I sprinkle chopped pistachios on top and add maraschino cherries if I want a pop of color and sweetness.

Servings and timing

This pie makes about 8 servings and takes only 10 minutes to prepare, plus at least 4 hours of chill time. It’s a perfect make-ahead dessert I can throw together the night before.

Variations

Sometimes I swap the graham cracker crust for a chocolate cookie crust for a deeper flavor. I’ve also folded in mini marshmallows or coconut for extra texture. For a slightly tart version, I add a splash of lime juice to the filling. If I want to dress it up, I pipe extra whipped topping around the edges or top it with white chocolate curls.

Storage/reheating

I store the pie in the fridge, covered, for up to 4 days. I don’t freeze it, as the texture can change once thawed. This dessert is best served chilled straight from the refrigerator—no reheating necessary.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, I’ve made it with homemade whipped cream. I just make sure it’s stabilized with a little powdered sugar so it holds its shape.

What if I don’t like pineapple?

You can leave it out or substitute it with another fruit like chopped peaches or mandarin oranges—just make sure it’s well-drained.

Can I make this pie dairy-free?

Yes, I’ve used almond milk and a dairy-free whipped topping. Just be sure to check that the pudding mix sets properly with the milk you choose.

Does this pie freeze well?

It can be frozen, but the texture may become slightly icy when thawed. I prefer serving it fresh from the fridge for the best creaminess.

Can I use a homemade crust?

Absolutely. I’ve made a graham cracker crust with crushed graham crackers, sugar, and melted butter. Press it into the pan and chill before filling.

Conclusion

No Bake Pistachio Pie is a quick, creamy dessert that’s easy to love and even easier to make. With its light, fluffy filling and classic pistachio flavor, it’s a perfect treat for any season. Whether I’m hosting a gathering or just want something sweet and simple, this pie never disappoints. It’s chilled comfort in a crust.