Best 4 Pistachio Cream Pie Recipes

Pistachio cream pie is a delightful dessert that combines the nutty flavor of pistachios with the richness of a velvety cream filling. Whether you are a seasoned baker or a novice in the kitchen, embarking on a culinary journey to create this delectable treat can be both enjoyable and rewarding. With a flaky crust, a luscious pistachio cream filling, and a topping of whipped cream or chopped pistachios, this pie is sure to satisfy your sweet cravings and leave you wanting more. So gather your ingredients, preheat your oven, and let's embark on a step-by-step guide to crafting the perfect pistachio cream pie.

Check out the recipes below so you can choose the best recipe for yourself!

PISTACHIO CREAM PIE

Pistachio Cream Pie image

Once, I was making a pudding and coconut pie for my mother's uncle and decided to toss in some pineapple and cream cheese. Though everyone else really liked it, he didn't, and called it 'Yucka Pie'. My husband and kids love it, though. and I'm happy because they're getting even a little more fruit without realizing it!-Lucille M. Gendron, Pelham, New Hampshire

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup milk
1 package (3.4 ounces) instant pistachio pudding mix
1 can (8 ounces) crushed pineapple, drained
1 graham cracker crust (9 inches)
2 cups whipped topping
Toasted sweetened shredded coconut

Steps:

In a small bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in pineapple. Spoon into crust., Spread with whipped topping; sprinkle with coconut. Refrigerate until serving.

Nutrition Facts : Calories 338 calories, Fat 19g fat (11g saturated fat), Cholesterol 35mg cholesterol, Sodium 389mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

PISTACHIO CREAM PIE

Pistachio Cream Pie image

This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.

Provided by MARBALET

Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 11

Ingredients

1 ½ cups all-purpose flour
¼ cup chopped walnuts
¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages instant pistachio pudding mix
3 cups cold milk
¼ cup maraschino cherries
⅛ cup chopped pistachio nuts

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

Nutrition Facts : Calories 761.7 calories, Carbohydrate 76.7 g, Cholesterol 83.9 mg, Fat 47.1 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 30.8 g, Sodium 618.7 mg, Sugar 50 g

RASPBERRY-PISTACHIO ICE CREAM PIE WITH ALMOND PRALINE

Raspberry-Pistachio Ice Cream Pie with Almond Praline image

Categories Dessert Raspberry Almond Pistachio Summer Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Ingredients

For crust
1 1/2 cups finely crushed amaretti cookies* (Italian macaroons; about 7 ounces)
5 tablespoons unsalted butter, melted
For almond praline
3/4 cup sugar
3/4 cup blanched slivered almonds
2 pints pistachio ice cream, slightly softened
1 pint raspberry gelato, slightly softened
Raspberry Sauce (optional)

Steps:

Make crust:
Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.
Make praline:
Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.
Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread raspberry gelato evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)
Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired.
*Available at Italian markets and some supermarkets.

PISTACHIO CREAM PIE

Pistachio Cream Pie image

This pie reminds me of the watergate salad my grandma always used to make for Thanksgiving and Christmas.

Provided by shimmerysummersun

Categories Pie

Time 15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup milk
1 (3 1/2 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, drained
1 (9 inch) prepared graham cracker crusts
2 cups whipped topping
toasted coconut

Steps:

In a small mixing bowl, beat the cream cheese, milk, and pudding mix until smooth.
Fold in the pineapple.
Spoon mixture onto the crust.
Spread with top with the whipped topping.
Sprinkle with toasted coconut.
Cover and refrigerate pie until time to serve.
*You could sub sugar free whipped topping to make this a little more diabetic friendly. And I know the stores carry some sugar free pudding mixes, but I'm not sure if pistachio is one of them*.

Nutrition Facts : Calories 428.8, Fat 29.1, SaturatedFat 14.1, Cholesterol 62.5, Sodium 385.6, Carbohydrate 37.3, Fiber 0.9, Sugar 22.4, Protein 6.7

Tips:

To make the pistachio crust, you can use either pre-made graham cracker crumbs or make your own by crushing pistachio cookies or wafers in a food processor.
If you don't have heavy cream, you can substitute milk or half-and-half, but the pie will not be as rich and creamy.
Be sure to chill the pie for at least 4 hours before serving, or overnight for the best flavor.
The pie can be stored in the refrigerator for up to 3 days, but the crust may become soggy over time.
To make the pie ahead of time, you can bake the crust and make the filling up to 2 days in advance. Just assemble the pie and chill it before serving.

Conclusion:

With its creamy pistachio filling, crunchy graham cracker crust, and whipped cream topping, this pistachio cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. Whether you're serving it for a special dinner or just as a sweet treat, this pie is sure to be a hit.