Pistachio Pie

Meet the creamy-meets-crunchy dessert that tastes like a pistachio truffle in pie form! This Pistachio Pie layers a buttery graham cracker crust with a silky pistachio cream cheese filling and a pile of fluffy whipped cream.

Pistachio desserts always feel a little special. They bring nutty depth without overpowering sweetness, and the color is festive any time of year. I wanted a pistachio pie that held a clean slice, wasn’t too overly sweet, and still felt light enough to go back for seconds. This pistachio pie checks every box!

The crust is a classic graham cracker crust, pressed firmly into a pie pan and par-baked until set enough so the slices don’t crumble. This also keeps the crust crispy, even when chilled.

For the filling, we’re using cream cheese with a pistachio spread, a little powdered sugar, and vanilla extract. To lighten the pie, fold in homemade whipped cream. The result is creamy, smooth, and stable – think cheesecake’s lighter cousin.

Since pistachio spreads vary quite a bit, the sweetness is adjustable. If your spread is already sweet, keep the sugar on the lower end; if you’re using an unsweetened pistachio paste, bump it up a touch. It’s easy to taste as you go before folding in the whipped cream.

The best part about this pie? It’s perfect for make-ahead entertaining (looking at you, Thanksgiving!) because it needs time to chill. Assemble it the day before, let it chill in the refrigerator, and finish with chopped pistachios or dollops of whipped cream right before serving. Simple, elegant, and absolutely delicious.