“I made my husband guess what flavor it was before he tried it and he wasn’t even close.”
This easy and delicious pie features a creamy pistachio filling in a graham cracker crust, making it a perfect no-bake dessert for any occasion.
Pistachio Pie
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ready-made graham cracker crust | 1 (9 oz) |
| Instant pistachio pudding mix | 2 (3.4 oz) boxes |
| Sweetened condensed milk | 1 (14 oz) can |
| Cold milk | 1 cup |
| Cream cheese, softened | 4 oz |
| Almond extract | 1 teaspoon |
| Frozen whipped topping, thawed | 1 (8 oz) tub |
| Whipped cream (for serving) | As needed |
Instructions:
- In a large mixing bowl, combine both boxes of instant pistachio pudding mix, the sweetened condensed milk, cold milk, softened cream cheese, and almond extract.
- Use a whisk to mix all the ingredients together until the mixture is smooth and well combined, with no lumps.
- Gently fold in the thawed whipped topping into the pistachio mixture until it is fully incorporated and the filling is light and creamy.
- Carefully pour the prepared pistachio filling into the ready-made graham cracker crust, spreading it evenly to the edges.
- Cover the pie with plastic wrap and refrigerate it for at least 3-4 hours, or until the filling is firm and the pie is completely set.
- To serve, slice the chilled pistachio pie and garnish each slice with a dollop of whipped cream. You can also sprinkle some crushed pistachios on top for added texture and visual appeal. Enjoy!
