Pistachio Cheesecake Pie: 5 Secret Tips for Heavenly Dessert!
This decadent Pistachio Cheesecake Pie is a no-bake indulgence, featuring creamy layers of pistachio goodness and a velvety cheese topping, all sitting comfortably in a delectable crust.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups chocolate cookie crumbs finely crushed
- 0.5 cups unsalted butter melted
- 2 packages instant pistachio pudding mix 3.4 oz each
- 3 cups milk cold
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 12 oz whipped topping thawed
- 0.75 cup chopped pistachios for garnish
Instructions
Preparation Steps
- Mix the chocolate cookie crumbs and melted butter in a bowl; press into a 9-inch pie plate to form the crust.
- In a large bowl, whisk together the pistachio pudding mix and cold milk until it begins to thicken. Set aside.
- In another bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Gently fold half of the whipped topping into the cream cheese mixture.
- Spread a layer of the pistachio pudding over the crust, followed by a layer of the cream cheese mixture. Repeat layers once more.
- Top with the remaining whipped topping; cover and refrigerate for at least 8 hours.
- Before serving, garnish with chopped pistachios. Slice and enjoy your heavenly dessert!
Notes
Ensure thorough mixing for a lump-free cream cheese mixture or microwave cream cheese for perfection.