Pistachio Cream Pie Recipe

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!

This is a classic recipe! My mom would make it all the time when I was a kid in the 70's and it was often seen at church potlucks. There was even a local diner that had it on the menu! While pistachio is the classic flavor to use, I also love it made with different flavor puddings. I used butterscotch this time and it was fantastic, straight from my childhood. Give it a try! It's a really nice light summer dessert. I wanted to add that I only baked the crust for 20 minutes. I would not have wanted to bake it longer than that. I don't like it too brown, it really changes the flavor.

I made this also but changed it a bit, I added 1 tsp vanilla and 3 TBS sugar to the crust, I also added 1 c of cool whip to the cream cheese mixture, and added 1 box of chocolate pudding layer on top of that, then the pistachio pudding and topped with cool whip and chopped pistachio's. Took it to family reunion and people couldn't get enough of it. I also made a gluten free version for my 2 grandsons with celiac disease, just substitute gluten free flour in the crust and make sure all other ingredients are gluten free.

For the crust my wife uses pistachios and nilla wafers. Put in a food processor with the melted butter then press into pan. No baking the crust ,it's a game changer. Easier and taste better. Took this to a friends last summer, now every time we come over, it's did you bring the pistachio pie.

My family began making this around the 1980's it was called "Thelmas' Delema". My Gram brought it home from visiting her cousin in Arkansas and now we have the great gran children making it. We do at our house "SUGAR FREE JELLO PUDDING". I not only use Pistachio but chocolate, banana cream. No one knows I use sugar free until they have tried it. Garnish with choc curls, minced nuts. This is worth it all the way it is the flavors, trust me.

Oh boy was this a big hit at our Easter family get together! I wasn't sure about the crust. It was a bit crumbly. But I used pecans instead of walnuts. I also took my almond extract and sprinkled on the crust after it cooked to give it just a bit more flavor. Then started the layering. My son- in-law said the crust tasted like a pecan Sandie cookie and loved 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.

Delicious!! Used wheat flour, a sugar substitute, sugar free pudding, low fat cream cheese, and lite cool whip. Worked beautifully and tastes amazing.

I remember my mom and a co-worker making this many years ago and was so happy to stumble on this recipe! It is pretty easy to make. One error I made on my second time making - I did not let the cream cheese stay out at room temperature long enough to evenly make the layer. So, I add clips of cream cheese, which was not too tasty. One big change I made was not making the crust at all and instead crushing walnuts at the bottom of glass soup bowls/tea cups and making the dish as a parfait in the glass bowls. YUMMY!

I think that the 16 ounces of cool whip listed in the ingredients list might actually supposed to be 12. I bought two 8 ounce containers and even after mixing the cup in with the cream cheese filling still ended up with way too much cool whip topping. It drowned out the flavors of the other layers. The cream cheese layer was great and next time I make it I'll double that part.

Excellent when almonds are used in place of walnuts (almond and pistachio are a match made in heaven). I also use real whipped cream instead of whipped topping. Try these changes, you won't be disappointed! I have also made this with an additional layer of chocolate pudding and then sprinkled mini chocolate chips on top (but you'll need a larger pan, 11x15 - great for a crowd).

I made this recipe as it was written. It is excellent and I will definitely make again

What a colorful and fun cream pie, it was so tasty. The making of it was pretty straightforward as well, I followed the directions and the pie came out beautifully. I especially liked the unique pistachio flavor and the maraschino cherries on top. I served it with some prosecco and everyone loved it.

Didn’t expect it to be THAT good.

I have made this for years for church dinners. I also make it with chocolate pudding, it tastes like a chocolate Sunday. Mmm mmm good.

Great, simple recipe! I use two containers of whip cream instead of the one container stated in the recipe. One container did not seem like enough.

Unreal dessert 🍨! So yummy 😋

I would double the cream cheese layer next time…

Turned out amazing. It was supposed to be for Christmas with my family. Due to COVID it ended up being for my in-laws and they really enjoyed it.

My husband grew up with as one of his favorite desserts & now it’s my kids favorite too!!!