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Easy Pistachio Cream Pie

A delightful no-bake pie with fluffy cream, sweet pineapple, and crunchy pistachios, perfect for gatherings.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 3.4 ounces pistachio Jell-O instant pudding mix Key ingredient for pistachio flavor.
  • 8 ounces softened full-fat cream cheese Adds richness and creaminess.
  • 20 ounces canned crushed pineapple in juice Enhances overall flavor.
  • 1 cup heavy cream whipped to stiff peaks or 8 ounces Cool Whip Provides a light, airy texture.
  • ½ cup chopped pistachios Adds crunch and complements the creaminess.

Method
 

Preparation
  1. In a large mixing bowl, beat the Jell-O pudding mix with the softened cream cheese using an electric mixer until fluffy and light, about 2-3 minutes.
  2. Mix in the canned crushed pineapple along with its juice until well incorporated.
  3. Mix in the mini marshmallows, then gently fold in the whipped cream or Cool Whip until evenly combined.
  4. Pour the mixture into a ready-made or graham cracker crust and chill in the refrigerator for at least 2 hours before serving.
  5. When ready to serve, whip the heavy cream with powdered sugar until you have stiff peaks.
  6. Pipe the whipped cream on top of the pie and sprinkle with chopped pistachios and/or maraschino cherries, if desired.

Notes

For the best results, chill the mixing bowl before whipping cream and ensure the cream cheese is at room temperature.