No Bake Pistachio Pie

Treat yourself to a slice of nutty nostalgia with this vintage Pistachio Pie. This timeless no bake dessert recipe features creamy pistachio pudding pie filling nestled in a classic cookie crumb crust. It’s the perfect dessert for any occasion.

If you love vintage desserts as much as I do you should whip up this Pineapple Poke Cake featuring vanilla pudding mix and crushed pineapple. Or, celebrate Spring with my childhood favourite ‘Strawberry Rhubarb Fluff‘ made with fresh strawberries, rhubarb, and Jello with a home made graham cracker crust.

No Bake Pistachio Pie

Friends, today’s recipe is near and dear to my heart. My childhood was filled with fruit pies and scratch made wholesome farm food but even we had a ‘treat day’. Of all the processed foods, Jello and more specifically Pistachio Jello instant pudding mix were the ultimate treat. They still are.

Vintage recipes are classics for a reason. They bring about a feeling of nostalgia and remind us of the good old days. Gosh, I sound like an old geezer LOL. But seriously, who hasn’t had Jello or a craving for their favourite childhood foods? Food is comfort and familiarity.

I’m not reinventing the wheel (or in this case, pie) here. This pistachio cream pie recipe is the classic recipe everyone’s mom or aunt used. It starts with a vanilla cookie crumb crust and ends with impossibly red maraschino cherries.

In between is a dreamy mousse-like filling with a tangy, sweet and nutty flavour. It’s the simple combination of pistachio pie filling, cream cheese, and whipped topping that really take the cake (er… Pie!).

This Pistachio Pie is guaranteed to win the hearts of family and friends. Furthermore, you’re going to love it because it is INCREDIBLY EASY to make. PS. You can save a few minutes of prep time if you use a store bought graham cracker crust. Best of all… there’s no baking involved!

Vintage Jello Recipes

Before the invention of boxed flavoured gelatin in 1897, mousses and their related desserts were primarily the domain of European pastry chefs and the well-to-do. The invention of Jello and increasing access to refrigeration introduced this new genre of desserts to those of all socioeconomic backgrounds.

Boxed ‘Jello’ still contains Gelatin, a protein produced from collagen extracted from boiled bones, connective tissues, and other animal products. It’s a complicated process, involving long boiling times, purification, and finally dehydration. The final gelatin crystals are then mixed with fruit flavourings.

For the next 30 years, the popularity of Jello rose both as a dessert and as an ingredient in jellied salads and aspics. I remember my aunt bringing her congealed Lime Jello horseradish salad to family dinners in the 1980’s!

Instant chocolate pudding was invented in 1936, followed by other flavours such as vanilla, tapioca, coconut, butterscotch, egg custard, flan, rice pudding, and pistachio!

Ingredients for Pistachio Pie

If you don’t love pistachio pudding mix, heavy cream, sugar, and butter this isn’t the recipe for you.

• Vanilla Wafers
• Sugar
• Butter
• Cream Cheese
• Pistachio Pudding Mix
• Heavy Cream
• Almond Extract
• Whipped Topping
• Pistachios
• Maraschino Cherries

For the cookie crust, use crushed vanilla wafers, graham crackers, Maria biscuits, or Hob Nobs… whatever is available to you. Add in the granulated sugar and salted butter and it’s essentially the same mixture you would use for a cheesecake base.

Always use full fat softened cream cheese and thawed whipped topping in the pie filling. Half and half or whole milk can be substituted for heavy cream, but you may find that your pie sets up a little softer and doesn’t whip up quite as nicely. Pro tip: For best results, always chill whipping cream well.

Use almond extract in the filling for extra ‘nutty’ flavour or substitute with vanilla extract or pistachio extract if you have it.

For ease of preparation, use a tub of whipped topping (such as Cool Whip) for the pistachio cream filling. If you want to make homemade whipped cream, whip up 1 1/2 cups 36% MF whipping cream until peaks begin to form. Add 1 tablespoon of sugar and 1 teaspoon of vanilla extract and whip for another 30 seconds.

Chopped pistachios and maraschino cherries with stems are the ideal garnishes for this dessert. However, they are totally optional.

How to Make No Bake Pistachio Pie

Congratulations! You have found one of the easiest pie recipes EVER! It’s even easier if you use a premade graham cracker crust. However, for ease of preparation, this recipe is separated into three easy steps and includes at least four hours of refrigeration time.

Make the Cookie Crumb Crust

To make the cookie crumb crust, place vanilla wafers/graham crackers in the bowl of a food processor and process until well crumbled. Next, add the granulated sugar and melted butter then pulse until well combined. The mixture should resemble wet sand and hold together when pressed firmly.

Press the crust into the bottom and up the sides of a 9-inch, deep dish pie pan. Cover well with plastic wrap and place in the refrigerator to chill.

Make the Pistachio Cream Filling

In a large bowl of a stand mixer (or large mixing bowl with a hand mixer), beat the softened cream cheese until soft and fluffy. Add in the instant pistachio pudding mix, heavy cream and almond extract and beat on low for about 1 minute, until combined.

Gradually increase the mixer speed for 2-4 minutes until the mixture is well whipped. Use a spatula to scrape the sides and bottom of the bowl as needed. The mixture will be thick and slightly sticky.

Gently fold in 2 cups of the whipped topping (Cool Whip), using the beater on low only if needed. Spread the completed pistachio pie filling into the prepared pie crust.

Cover pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight. Place toothpicks strategically to prevent the wrap from sticking to the filling.

Garnish and Serve

Before serving, pipe the whipped topping around the outside edge of the pie, and sprinkle the pistachios, all over the top. Garnish with maraschino cherries, slice and serve at room temperature for best results.

Recipe Tips and Tricks

This is an easy to make pie however there are always things that can be done to make it easier. Here are a few tips and tricks to help you get the best results every time.

1. Room temperature cream cheese: Be sure to use room temperature cream cheese in this recipe so that it smoothly combines with the other ingredients. Cold cream cheese is more likely to give you a lumpy pie filling.
2. Use cold heavy cream: The heavy cream, however, should be kept cold until using so that it can whip up well when beaten.
3. Whip it Good: Be sure to beat the pudding, cream and almond extract quickly once they are added so that the pudding mixture doesn’t lump up.
4. Serve at room temperature: The pie needs a few hours in the refrigerator to set up properly but I recommend taking it out, decorating and slicing it and then letting it come to room temperature before serving it. About 30 minutes. Do not heat this pie.

Pistachio Pie Leftovers and Storage

Pistachio pie is best stored in the refrigerator in an airtight container for up to 3 days. It is not recommended to freeze this pie as the flavour and consistency can change when thawed.

Hi! I’m Bernice Hill and I am the recipe developer, photographer, and writer here at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this No Bake Pistachio Pie recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!