Description
This quick and easy Pistachio Pie is a no-bake classic made with pistachio pudding, crushed pineapple, whipped topping, and mini marshmallows. A nostalgic and creamy dessert perfect for any occasion.
Ingredients
Scale
- 1 (3.4-ounce) box instant pistachio pudding mix
- 1 (20-ounce) can crushed pineapple with juice
- 1 cup mini marshmallows
- 1 (8-ounce) tub whipped topping (Cool Whip), thawed
- 1/4 cup chopped pistachios
- Optional: maraschino cherries for garnish
- 1 pre-made 9-inch graham cracker crust
- 1/4 cup whole milk (optional)
Instructions
- In a large bowl, whisk together pistachio pudding mix and the full can of crushed pineapple with juice until thickened.
- Fold in mini marshmallows and whipped topping until evenly combined.
- If needed, stir in milk to loosen the mixture slightly.
- Spoon the filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 6 hours, preferably overnight, until set.
- Top with whipped cream, chopped pistachios, and maraschino cherries before serving.
- Slice and enjoy cold from the fridge.
Notes
- Use pineapple with juice to properly activate the pudding mix.
- Let the pie chill overnight for the best texture.
- Toast pistachios for extra flavor and crunch.
- Serve with whipped cream for an extra creamy finish.