Pistachio Cream Pie Recipe
Pistachio Cream Pie Recipe photo by Taste of Home

Pistachio Cream Pie Recipe

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Once, I was making a pudding and coconut pie for my mother's uncle and decided to toss in some pineapple and cream cheese. Though everyone else really liked it, he didn't, and called it 'Yucka Pie'. My husband and kids love it, though. and I'm happy because they're getting even a little more fruit without realizing it!—Lucille M. Gendron, Pelham, New Hampshire
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6-8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 graham cracker crust (9 inches)
  • 2 cups whipped topping
  • Toasted coconut

Nutritional Facts

1 serving (1 slice) equals 338 calories, 19 g fat (11 g saturated fat), 35 mg cholesterol, 389 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a small bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in pineapple. Spoon into crust.
  2. Spread with whipped topping; sprinkle with coconut. Refrigerate until serving. Yield: 6-8 servings.
Originally published as Pistachio Cream Pie in Quick Cooking July/August 2005, p9

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Apr. 10, 2012

"This was really good but very sweet!"

Reviewed Jan. 8, 2011

"I forgot to rate this recipe when I posted my review. Oops..."

Reviewed Jan. 8, 2011

"This is nearly the exact recipe my Aunt Martha Ann in Amarillo, TX makes and it's awesome. The only difference is that when folding in the pineapple she also folds in half of the whipped topping. Then only one cup is used on top. When she doesn't have coconut she will toast some chopped pistachios or slivered almonds in butter and sprinkle on top. Absolutely delicious!"

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