Description
A silky, nutty, and effortlessly cool dessert that comes together in minutes — no oven required!
Ingredients
Scale
- 1 (9-inch) graham cracker crust, ready to use
- 2 small boxes (3.4 oz each) instant pistachio pudding mix
- 12 oz can evaporated milk, chilled (don’t dilute it!)
- 1¼ cups cold milk
- 8 oz frozen whipped topping, thawed — or use 2 cups freshly whipped cream
- ½ cup chopped pistachios, lightly toasted if you want extra crunch
Instructions
- Mix the filling: In a large bowl, whisk the pudding mixes with both the evaporated milk and regular milk. Beat on low speed for about 2 minutes until smooth and slightly thickened.
- Add the fluff: Gently fold in the whipped topping (or your homemade whipped cream) until fully blended and airy.
- Assemble the pie: Spoon the creamy pistachio filling into your graham cracker crust, smoothing the top evenly. Sprinkle the chopped pistachios over the surface for a nutty finish.
- Chill to perfection: Cover and refrigerate for at least 4 hours, or until the filling sets completely. For a firmer, ice-cream-like texture, freeze the pie instead and slice it just before serving.
Notes
- Nutrition info is based on using full-fat evaporated milk and a store-bought whipped topping (like Cool Whip).
- For a richer version, swap in real whipped cream — it’ll add a lush, homemade flavor.
- Want neat slices? If frozen, dip your knife in hot water before cutting for clean edges.
Nutrition
- Serving Size: 1Portion
- Calories: 295kcal
- Sugar: 18g
- Sodium: 186mg
- Fat: 17g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 17mg