This homemade pistachio pudding cream pie is layers of graham cracker crust, pistachio pudding cream, and whipped cream. Plus, it is filled with sweet pineapple and coconut. Easy and no-bake.
This pretty little pie would certainly make a fantastic Easter dessert, considering its pastel color (and coconut and pineapple additions) and super creamy (and dreamy) filling (I don’t know why the creamy filling has anything to do with Easter, but I feel like it works). 
Of course, I’d take any excuse to eat this pistachio cream pie, because, umm, it turned out ah-mazing.
Think coconut cream pie meets tropical cream pie meets that pistachio pudding fluff (the thing with the marshmallows and pineapple).
This No Bake Pistachio Pudding Cream Pie recipe is incredibly simple! It only takes a few minutes of prep before it’s ready to be chilled.
I absolutely love cream pies and easy recipes so when they coalesce into one ridiculously delicious easy recipe, it’s safe to say I’m throwing up all the ??.
Click HERE for the crust recipe.
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Pistachio Cream Pie
- Total Time: 4 hours 30 minutes
- Yield: 8–10 servings 1x
Description
Layers of creamy pistachio pudding, whipped cream, and pineapple make this dreamy pie perfect for any occasion. A simple graham cracker crust complements the rich filling.
Ingredients
Crust
- 1½ cups (about 12 full sheets) graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
Pistachio Pudding Filling
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 cup milk
- 8 oz cream cheese, softened
- ? cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 8 oz diced pineapple (canned, well drained)
Whipped Cream
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
Toppings (optional)
- ? cup toasted coconut
- 2–3 tablespoons roasted pistachios, chopped
Instructions
- Make the crust: stir together the graham cracker crumbs and sugar in a medium bowl. Pour in the melted butter and mix until all the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes (or freeze for 15 minutes) until set.
- In a bowl, whisk together the instant pistachio pudding mix and 1 cup milk until the mixture thickens. Set aside.
- With a stand mixer or hand mixer, whip the heavy cream until soft peaks form. Add the powdered sugar and whip to stiff peaks. Set aside.
- Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Add the pistachio pudding, shredded coconut, and drained pineapple. Mix until combined.
- Fold about 1½ cups (half) of the whipped cream into the cream cheese mixture until just combined.
- Pour the filling into the chilled crust and spread evenly.
- Spread the remaining whipped cream over the top. Sprinkle with toasted coconut and chopped pistachios if desired.
- Chill for at least 4 hours before serving.
Notes
This pie is entirely no-bake. Make sure the pineapple is very well drained or it will weep into the filling. Chill for at least 4 hours — overnight is even better.
- Prep Time: 4 hours 30 minutes
- Category: Pie
- Cuisine: American
Frequently Asked Questions
How do I ensure the pistachio pudding cream sets properly in the pie?
Make sure to follow the instructions for whipping the cream until stiff peaks form, as this helps the pudding hold its shape once chilled.
Can I substitute the graham cracker crust with a different type of crust?
Yes, you can use a pre-made cookie crust, such as Oreo or Nilla wafer, or make your own crust using crushed cookies mixed with melted butter.
What can I use instead of pineapple if I want a different flavor profile?
You can replace the pineapple with diced mango or strawberries for a tropical twist, keeping in mind that this may change the overall flavor of the pie.
