Pistachio Cream Pie

Pistachio Cream Pie

48 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    1 h 45 m
Recipe by  MARBALET

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

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Adjust Servings

Original recipe yields 1 9 x 13-inch pie



  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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Reviews (48)

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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 makes a big difference. For the crust on the bottom, she used 1cup flour, 1/2 cup melted butter and 1/2 cup walnuts. after you mix and press into the bottom of the pan only bake 20 minutes tops. This recipe gives you a crispy crust that not only tastes better (in my opinion) but holds up and spreads without crumbling into your first layer. Otherwise, this recipe is great and I am glad it is here! You'll love 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 minutes. The crust then had a cookie taste and everyone liked it. I found that I couldn't really taste the cream cheese layer so next time I will double that layer.



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.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Coconut Cream Pie I


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Fruit and Cream Phyllo Pie