• Barth Bakery

Pistachio Cream Pie

Updated: May 17

This unpretentious and completely irresistible pie is perfectly sweet and extra creamy with delicious pistachio flavor. Plus, you’ll love how simple and easy it is to make. This beautifully luscious pie consists of a shortbread cookie crust filled with a pistachio mousse that's studded with sweet pineapple and topped with fresh whipped cream, toasted coconut, and crunchy pistachios for a treat that’s love at first bite. It’s light and fluffy, yet a little rich, like a cream pie meets a cheesecake, creating a perfect combination of flavors and textures that’ll have you coming back for more. With its beautiful pastel green color and chilled filling, this pie is perfect for spring and summer, but there’s really no wrong time to serve this year-round treat that’s sure to be a hit at any gathering.


Pistachio Cream Pie with Shortbread Cookie Crust

Luscious Pistachio Cream Pie

Light and Fluffy Pistachio Cream Pie

Easy Pistachio Cream Pie
Pistachio Cream Pie with Pineapple and Toasted Coconut

Irresistible Pistachio Cream Pie

Ingredients

Shortbread Cookie Crust

  • 1 (11.2 oz) package shortbread cookies (About 2 cups of crumbs)

  • ⅓ cup chopped unsalted pistachios

  • 4 Tbsp unsalted butter, melted


Pistachio Pudding Filling

  • 1 (3.4 oz) box instant pistachio pudding mix

  • ½ cup whole milk

  • ½ cup evaporated milk (creates a creamier, more decadent pudding with a luxurious texture)

  • 8 oz cream cheese, softened

  • ⅓ cup granulated sugar

  • 1 tsp pure vanilla extract

  • 8 oz crushed pineapple, drained

Whipped Cream

  • 1½ cups heavy whipping cream

  • ⅓ cup confectioners’ sugar

  • ½ tsp pure vanilla extract

Toppings

  • ⅓ cup sweetened coconut flakes, toasted

  • ½ cup chopped unsalted pistachios


Directions

Shortbread Cookie Crust

  1. Preheat oven to 350°F. Generously coat a 9-inch pie pan with nonstick cooking spray.

  2. Place the cookies and pistachios in a food processor and process until fine crumbs form. Add in the melted butter and process until the crumbs are evenly moistened. Press the crumbs onto the bottom and up the sides of the prepared pie pan.

  3. Bake the crust for 10-12 minutes, or until toasted around the edge. Cool completely on a wire rack.

Pistachio Pudding Filling

  1. In a small bowl, whisk the pistachio pudding, whole milk, and evaporated milk together until the pudding mixture thickens. Set aside.

  2. In a large bowl, use an electric handheld mixer to beat the heavy whipping cream until soft peaks form. Add in the confectioners’ sugar and vanilla and beat until stiff peaks form. Set aside.

  3. In a separate large bowl, use an electric handheld mixer to beat the softened cream cheese, sugar, and vanilla extract together until creamy and well combined. Add in the pistachio pudding and pineapple and mix until incorporated.

  4. Using a rubber spatula, gently fold half of the whipped cream (about 1 ½ cups) into the cream cheese mixture.

  5. Pour the pistachio pudding cream filling into the cooled crust.

  6. Spread the remaining whipped cream on top, and sprinkle with toasted coconut and chopped pistachios.

  7. Chill for at least 4 hours before serving.


Looking for other delicious and unique pies? Check out these fun pie recipes!

Key Lime Cream Pie

Tropical Pineapple Coconut Cream Pie

Philippines' Authentic Coconut Pie

Heath Bar Cheesecake Pie

Peanut Butter Banana Cream Pie

Samoas Pie

Dark Chocolate Salted Caramel Pecan Pie

No-bake Frozen Butterfinger Pie

Frozen Peanut Butter Pretzel Pie

Easy Black Bottom Oatmeal Pie

Pumpkin Biscoff (Cookie Butter) Pecan Pie

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