Pistachio Cream Cheese Pie

Pistachio Cream cheese pieI know it’s getting a bit late for a new recipe for Christmas, but this would also be nice for New Years. In fact it is pretty darn good almost any time.

I made it several weeks ago, and we enjoyed it.

It’s fairly easy to do, and of course uses the instant pudding mix which makes it a Midwestern pot luck wonder.

So do give it a go as they say, if you like pistachios that is.


  • 1 – 1/4 c graham crackers, munched up into crumbs
  • 1 – 1/4 c vanilla wafers, also munched up.
  • 1 tbsp sugar
  • 1/2 c melted butter
  • 1 – 1/2 pkgs cream cheese, room temperature
  • 1 tsp vanilla extract
  • 1 c powdered sugar
  • 2 c whipping cream
  • 2 (3 oz) boxes of pistachio instant pudding
  • 2 c cold milk
  • 1/2 c chopped pistachio nuts, toasted


  1. Mix the crumbs, butter and sugar together and spread into a 9 or 10 inch pie plate. Bake at 350° for five minutes, or until just browning. Cool on rack and then in the fridge.
  2. In a mixer, add the cream cheese, vanilla, sugar, and one cup of the whipping cream. Beat well.
  3. Spread into the bottom of the cooled crust.  Refrigerate for 1 hour.
  4. Mix the instant pudding with milk and whisk until thick. Spread on the cheese layer.
  5. Whip up the remaining cup of whipping cream and spread over the top of the pistachio layer.
  6. Cover the top with the nuts. Refrigerate until well chilled.

Serves: 8



2 thoughts on “Pistachio Cream Cheese Pie

  1. Pingback: National Pie Day: Pistachio Pie | Wis U.P. North

  2. Pingback: Healthy Pistachio Chocolate Pudding Recipe | WHOLE LIVING WEB MAGAZINE

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