5 from 2 votes
This homemade no bake pistachio pudding cream pie is layers of graham cracker crust, pistachio pudding cream, and whipped cream! Plus, this pistachio cream pie is filled with sweet pineapple and coconut! This easy no bake dessert would make the perfect Easter dessert, or with it’s pretty color, even a St. Patrick’s Day dessert!
No Bake Pistachio Pudding Cream Pie
Prep Time
4 hrs 30 mins
Total Time
4 hrs 30 mins
 
This homemade no bake pistachio pudding cream pie is layers of graham cracker crust, pistachio pudding cream, and whipped cream! Plus, this pistachio cream pie is filled with sweet pineapple and coconut! This easy no bake dessert would make the perfect Easter dessert, or with it’s pretty color, even a St. Patrick’s Day dessert! Plus a video!
Course: Dessert
Cuisine: American
Keyword: Pistachio Pudding Cream Pie
Servings: 8 -10 Slices
Author: Michelle
Ingredients
Graham Cracker Crust
  • 8 Tbsp butter, melted
  • 2 1/2 cups graham cracker crumbs
Pistachio Pudding Filling
  • 1 3.4oz box Instant Pistachio Pudding
  • 1 cup milk
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup coconut
  • 8 oz diced pineapple, if using canned, make sure it’s drained
Whipped Cream
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
Toppings (optional)
  • 1/3 cup toasted coconut
  • 2-3 Tbsp roasted pistachios, chopped
Instructions
  1. Mix melted butter and graham cracker crumbs until combined. Press crust into a 9” or 10” pie plate, and set aside.
  2. In a bowl, mix instant pistachio pudding and 1 cup of milk together. Whisk until the pudding mixture thickens, and then set aside.
  3. With a standing mixer and whisk attachment or hand mixer, whip heavy whipping cream until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Set aside.
  4. Mix softened cream cheese, sugar, and vanilla extract together until well combined. Add in pistachio pudding, coconut, and pineapple. Mix until combined.
  5. Fold in half of the whipped cream mixture (about 1 1/2 cups) into the cream cheese mixture.
  6. Pour the pistachio pudding cream filling into the graham cracker crust.
  7. Spread the remaining whipped cream on top, and sprinkle with toasted coconut and chopped pistachios, if desired.
  8. Chill for at least 4 hours.
  9. Enjoy!