No-Bake Pistachio Pie
Easy, no-bake pistachio cream pie in an Oreo cookie crust, topped with whipped cream and crushed pistachios. Made from quick store-bought staples, it’s the perfect Spring dessert!
Cheat’s Pistachio Cream Pie
This easy, no-bake Pistachio Pie is the perfect dessert to welcome in Spring! Dreamy 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 is on trend for both St. Patrick’s Day and Easter celebrations.
This pie is what I call a cheat’s recipe, because quick store-bought staples are doing most of the heavy lifting (just like in my cheat’s Cranberry Almond Danish made with puff pastry). Sure, we could make all the individual elements from scratch, but some days call for quick and easy. And this make-ahead friendly dessert is just that; quick to assemble and easy to make without too much hassle or fuss.
Here’s how this cheat’s no-bake pistachio pie works:
- Oreo cookies are crushed to form a chocolately crust that’s thicker and richer than the standard Oreo baking crumb crust. It’s super crunchy and super delicious!
- Instant pistachio pudding + cream cheese + Cool Whip combine to make the dreamy no-bake pistachio cream filling that’s part cheesecake x part mousse. Yum!
- And then, the whole things gets topped off with whipped cream and crushed pistachios for an extra creamy, crunchy flourish.
For detailed ingredient notes and step-by-step photos, see below the recipe card.
No-Bake Pistachio Pie
Easy, no-bake pistachio cream pie in an Oreo cookie crust, topped with whipped cream and crushed pistachios. It's perfect for St. Patrick's Day, Easter, or anytime you need a creamy, cool, no-bake dessert.
Ingredients
- 26 original Oreo cookies, crushed
- 6 tablespoons butter, melted
- 2 cups whole milk, cold
- 1 (99g) box pistachio pudding mix
- 8 oz 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 4 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
Storing: Cover the pie (or place it in a cake carrier with a lid) and store it the refrigerator for up to 3-5 days.
Make it ahead: This pie can be made up to 2 days in advance and kept in the refrigerator until ready to serve. To make it ahead, assemble the pie up to the end of step 3 and chill in the refridgerator until ready to use, up to 2 days. Before serving, finish the pie off by whipping and piping on the cream and sprinkling crushed pistachios over top.
More delicious desserts
- No-Bake Cinnamon Pie (with Selena Gomez Oreo crust)
- Chocolate Marshmallow Mousse Cake (Rich chocolate cake topped with milk chocolate mousse)
- Easy Chocolate Truffles (2 Ingredients!)
Ingredients for pistachio pie
Here’s the main ingredients needed to make no-bake pistachio pie. See the recipe card for full ingredients and instructions.
- 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
- 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.
- 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).
- 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 4 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.
About Amelia
I’m Amelia, AuDHD homemaker and author of the Sunday Home. I love sharing easy, from-scratch meals made for real life. Personal recipes I’ve developed and refined in my home kitchen using simple, honest ingredients you can trust.
