No-Bake Pistachio Pie
Easy, no-bake pistachio cream pie in an Oreo cookie crust, topped with whipped cream and crushed pistachios.
Easy, no-bake Pistachio Pie is the perfect dessert to welcome in Spring. Pistachio cream filling in a chocolatey Oreo cookie crust, topped with whipped cream and crushed pistachios. It’s creamy, light, airy, and vibrant. And its pastel hue suits the season beautifully.
Why you’ll love this pistachio pie
- Oreo cookie crust. Made from crushed Oreo cookies (not Oreo baking crumbs) for a thick, rich, chocolatey crust.
- No-bake filling. Made with pistachio pudding mix, cream cheese, and Cool Whip for an absolutely dreamy pistachio cream filling.
- Easy, make-ahead dessert. Make it up to 2 days in advance and store it in the refrigerator until ready to serve.
Ingredients you’ll need
- Oreo cookies: 26 original Oreo cookies, crushed. You could also use Oreo baking crumbs and follow the directions on the package, but Oreo cookies make for a thicker, tastier base. And I like all the crunch it brings to contrast the soft, creamy filling.
- Butter: Melted, for making the Oreo cookie base.
- Pistachio pudding mix: 1 box of Jell-O pistachio instant pudding mix.
- Milk: Whole milk, for making the pistachio pudding. You could also use 2%, but anything lower (like 1% or skim) and the pudding becomes too thin.
- Cream cheese: 1 block of cream cheese, softened. To soften, set the block out on the counter for a few hours.
- Confectioner’s sugar: Adds stability to the filling and the whipped cream.
- Cool Whip: Thawed in the refrigerator, if frozen.
- Heavy cream: Whipped to medium-stiff peaks, for topping.
- Pistachios: Crushed, for sprinkling over top.
How to make pistachio pie
Step 1: Make the base. Preheat oven to 350°F. In a food processor or blender, pulse the Oreo cookies into fine crumbs. Add the melted butter and pulse to combine. Transfer the crumb mixture to a 9-inch pie dish. Using a glass with a flat base, press the crumbs into the bottom and sides of the dish to form a crust. Bake for 10-12 minutes. Allow the crust to cool completely before filling.
Step 2: Make the pistachio pudding. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with electric beaters), whip milk and pudding mix together on low speed for 2 minutes, until it begins to thicken slightly. Transfer the pudding to a separate bowl (unless you have two stand mixer bowls or are using beaters).
Step 3: Make the filling. In the stand mixer bowl (or separate bowl with electric beaters), beat the cream cheese and ¼ cup confectioners’ sugar together on medium-high speed until smooth and combined. Add the prepared pudding and beat together until smooth. Using a spatula, fold in the Cool Whip until combined. Spread the filling over the cooled Oreo cookie base. Chill in the refrigerator for at least 2 hours, or until ready to serve. The more time you give the filling to set the firmer it will be.
Step 4: Make the whipped cream topping. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with electric beaters), whip heavy cream and 2 tablespoons confectioners’ sugar on medium-high speed until medium-to-stiff peaks form, about 3 minutes. Transfer to a piping bag fitted with a large star tip.
Step 5: Serve. Pipe whipped cream swirls around the border of the pie. Sprinkle crushed pistachios over top and serve.
How to store pistachio pie
Cover the pie (or place it in a cake carrier with a lid) and store it the refrigerator for up to 3 days. This pie can be made ahead and kept in the refrigerator until ready to use. To make it ahead, assemble the pie up to step 4 and chill until ready to use. Before serving, finish the pie off by whipping and piping on the cream and sprinkling crushed pistachios over top.
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Looking for more light desserts? Try my chocolate marshmallow mousse cake. Rich and moist chocolate cake topped with the lightest, dreamiest milk chocolate marshmallow mousse.
No-Bake Pistachio Pie
Ingredients
- 26 original Oreo cookies, crushed
- 6 tablespoons butter, melted
- 2 cups whole milk, cold
- 1 (99g) box pistachio pudding mix
- 1 (250g) block cream cheese, softened
- ¼ cup + 2 tablespoons confectioners' sugar, divided
- 2 cups Cool Whip, thawed
- 1 cup heavy cream, cold
- 2 tablespoons pistachios, crushed
Instructions
- Make the base. Preheat oven to 350°F. In a food processor or blender, pulse the Oreo cookies into fine crumbs. Transfer the crushed cookies to a bowl. Add the melted butter and stir to combine. Transfer the crumb mixture to a 9-inch pie dish and press into the bottom and sides of the dish to form a crust. Bake for 10-12 minutes. Allow the crust to cool completely before filling.
- Make the pistachio pudding. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with electric beaters), whip milk and pudding mix together on low speed for 2 minutes, until it begins to thicken slightly. Transfer the pudding to a separate bowl.
- Make the filling. In the stand mixer bowl (or a separate bowl with electric beaters), beat the cream cheese and 1/4 cup confectioners' sugar together on medium-high speed until smooth and combined. Add the prepared pudding and beat together until smooth. Using a spatula, fold in the Cool Whip until combined. Spread the filling over the cooled Oreo cookie base. Chill in the refrigerator for at least 2 hours, or until ready to serve. The more time you give the filling to set the firmer it will be.
- Make the whipped cream topping. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with electric beaters), whip heavy cream and 2 tablespoons confectioners' sugar on medium-high speed until medium-to-stiff peaks form, about 3 minutes. Transfer to a piping bag fitted with a large star tip.
- Serve. Pipe whipped cream swirls around the border of the pie. Sprinkle crushed pistachios over top and serve.
Notes
Oreo cookie crust recipe adapted from Sally’s Baking Addiction.
