Easy Pistachio Pie (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz cream cheese, room temperature and softened
02 -
2 cups whole milk
03 -
2 boxes instant pistachio pudding mix (3.4 oz each)
04 -
1 container frozen whipped topping, thawed overnight (8 oz)
05 -
1 ready-made graham cracker pie shell (6 oz, 9-inch)
→ For Garnish
06 -
Fresh whipped cream for topping
07 -
Maraschino cherries for decoration
08 -
Roughly chopped pistachios for sprinkling
# Instructions:
01 -
Using an electric hand mixer, whip the softened cream cheese in a large mixing bowl until it becomes light and fluffy, roughly 1 minute of beating should do it.
02 -
Pour in the milk along with both boxes of pistachio pudding mix. Keep beating the mixture until everything comes together and starts to thicken nicely - this usually takes about 2 to 3 minutes of steady mixing.
03 -
Gently fold the thawed whipped topping into your pistachio mixture using a spatula, being careful not to deflate all that lovely fluffiness.
04 -
Spoon the creamy filling into your graham cracker crust, smoothing the top with a spatula. Pop it in the fridge for at least 4 hours, though overnight chilling works even better for the perfect texture.
05 -
Before serving, add dollops of whipped cream, place a few colorful maraschino cherries on top, and sprinkle with chopped pistachios for that perfect finishing touch.
# Notes:
01 -
This pie develops a wonderfully creamy yet slightly firm texture after proper chilling, but stays delightfully soft throughout.
02 -
Feel free to swap the graham cracker crust for an Oreo cookie crust or even a traditional pastry crust that's been pre-baked for a different flavor profile.