No Bake Pistachio Pudding Cream Pie
This No Bake Pistachio Pudding Cream Pie is made with a buttery graham cracker crust, a cream cheese pistachio pudding filling mixed with coconut, and a homemade whipped cream. It’s an easy no bake pie for Easter and the spring season.
Servings: 8 -10 Slices
Ingredients
Graham Cracker Crust
- 8 Tbsp unsalted 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, shredded and sweetened flakes
- 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
- Mix melted butter and graham cracker crumbs until combined. Press crust into a 9” or 10” pie plate, and set aside.
- In a bowl, mix instant pistachio pudding and 1 cup of milk together. Whisk until the pudding mixture thickens, and then set aside.
- 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.
- Mix softened cream cheese, sugar, and vanilla extract together until well combined. Add in pistachio pudding, coconut, and pineapple. Mix until combined.
- Fold in half of the whipped cream mixture (about 1 1/2 cups) into the cream cheese mixture.
- Pour the pistachio pudding cream filling into the graham cracker crust.
- Spread the remaining whipped cream on top, and sprinkle with toasted coconut and chopped pistachios, if desired.
- Chill for at least 4 hours.
- Enjoy!
Notes
*Toast coconut by spreading it an even layer on a sheet pan and baking it in the oven at 325 for 6-7 minutes, or until golden brown. Alternatively, you can toast it in a pan on the stove on low heat.