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.