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Ingredients
Scale
- 1 ½ cup Graham crackers, crushed
- 6 tablespoons Butter, melted
- 3 tablespoons Sugar
- 1 pinch Salt
- 1 package Instant pistachio pudding mix
- 1 ¾ cup Cold milk
- 1 cup Heavy whipping cream
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- ⅓ cup Chopped pistachios (optional for garnish)
- 1 cup Whipped cream
- 2 tablespoons Crushed pistachios (for topping)
- 2 tablespoons White chocolate shavings (for topping)
- ½ cup Fresh berries (for garnish)
Instructions
- Combine crushed graham crackers, sugar, salt, and melted butter in a bowl.
- Press mixture into the bottom and sides of a pie dish.
- Chill crust in the refrigerator for 30 minutes.
- Chill mixing bowl and beaters.
- Whip heavy cream with powdered sugar until soft peaks form.
- Whisk cold milk and pistachio pudding mix; let sit for 5 minutes.
- Fold whipped cream into pistachio mixture.
- Stir in chopped pistachios and vanilla extract.
- Pour mixture into chilled crust and smooth the surface.
- Refrigerate for at least 4 hours until set.
- Garnish with whipped cream, crushed pistachios, white chocolate shavings, and fresh berries before serving.
Notes
Ensure mixing bowl and beaters are chilled before whipping cream for best results.
Use a gentle hand when folding the whipped cream to maintain fluffiness.
Leftover pie can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 15
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 50