No-Bake Pistachio Pudding Pie
This No-Bake Pistachio Pudding Pie is creamy, nutty, and utterly irresistible! Perfect for effortless, delicious dessert anytime.
Servings: 8 servings
Ingredients
- 8 ounces cream cheese softened
- 3/4 cup milk
- 1 1/2 cups heavy cream divided
- 1 package instant pistachio pudding mix (3.4-ounce)
- 1/4 cup granulated sugar
- 1 ready-made Oreo crust ready-made
- 2 tablespoons powdered sugar
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons chopped pistachios
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the instant pistachio pudding mix and granulated sugar to the cream cheese. Pour in the milk and mix until everything is well combined and smooth.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the pistachio mixture until fully incorporated.
- Carefully pour the pistachio filling into the ready-made Oreo crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until firm.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Let cool slightly before drizzling over the chilled pie.
- Whip the remaining 1/2 cup of heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream on top of the pie, then sprinkle with chopped pistachios.
Equipment
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring Cups and Spoons
- Pie Dish
Notes
- Chill the pie for at least 4 hours or overnight for best texture and flavor.
- Substitute the Oreo crust with a graham cracker crust for a different flavor profile.
- Use dairy-free alternatives like coconut cream and dairy-free cream cheese to make a dairy-free version.
- Top with fresh seasonal fruits or spices like cinnamon to customize the dessert.
- Store the pie in the refrigerator for up to 5 days or freeze for up to 2 months.