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5 from 2 votes
no bake pistachio cream pie with whipped cream, pistachios, and toasted coconut in a blue pie plate on a white cutting board
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No Bake Pistachio Pudding Cream Pie
Prep Time
4 hrs 30 mins
Total Time
4 hrs 30 mins
 

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. 

Course: Dessert
Cuisine: American
Keyword: Pistachio Pudding Cream Pie
Servings: 8 -10 Slices
Author: Michelle
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
  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!
Recipe 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.