Pistachio Cream Pie

Pistachio Cream Pie


"This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish."


1 h 45 m {{adjustedServings}} servings 762 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 762 kcal
  • 38%
  • Fat:
  • 47.1 g
  • 72%
  • Carbs:
  • 76.7g
  • 25%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
  3. Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
  4. Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.
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  1. 58 Ratings


My friend gave me this recipe and it is FANTASTIC! I have not met one person who didn't salivate over it and beg me to make it again. There is one difference in her recipe though, and I think it...

I enjoyed this recipe, but changed the crust slightly. I added 3 Tbsp sugar, added almond flavoring and vanilla flavoring and used chopped pistachio nuts instead of walnuts. I baked it for 25 ...

yummy, used sugar free cool whip, sugar free pudding, low fat milk, low fat creamcheese and the regular confectionary sug in cream cheese mixture. Will try w/ chocolate pud next time.