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No Bake Pistachio Pie is an easy no-bake pie full of Watergate Salad! It’s got a graham cracker crust and a creamy pudding filling with pineapple, nuts and marshmallows. It’s the perfect pistachio flavored recipe!
If you remember this pineapple pistachio fluff from the 70s, you’ll recognize this recipe. Except I took it one further and turned it into a pie!
Watergate Salad Pie is a pistachio pudding pie filled with pistachio pudding and marshmallows, all in a graham cracker crust. The crunchy pistachios and the creamy pie filling are so, so good!
Pistachio is having a moment – finally. Pistachio flavor is probably my favorite – I love eating pistachios but I love pistachio flavored treats even more! This easy pistachio pie recipe is full of delicious flavor – if you’re like me you’re going to love it!r in marshmallows and nuts. The flavor is actually really good!
How to make Pistachio Pudding Pie
- The star of this pie is instant pistachio pudding mix. There are no substitutions for this.
- A can of crushed pineapple is the liquid that helps make the pudding. Can you substitute milk? Yes you can – see the recipe notes.
- Cool Whip is the body of the pie. You could use freshly whipped cream if you prefer, but whipped topping holds up so much better.
- I love adding Mini Marshmallows into the pie filling for fluff and body, and chopped pistachios for even more texture and flavor.
- Want even more flavor? Add 1/8 teaspoon almond extract!
- Traditionally I’ve used a graham cracker crust. You can use my homemade recipe or just buy a store bought one (I won’t judge). You could also make a Nilla Wafer Crust or a shortbread crust. This recipe is written for a 9-inch pie pan.
- I love to decorate the top of the pie with whipped cream or cool whip and sprinkle with nuts, but you could also add maraschino cherries on top.
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How to store Easy Pistachio Cream Pie
- Because it’s made with cool whip, you can freeze this pie.
- This keeps in the fridge for a few days so you can make it ahead.
Tips for making a Watergate salad Pie
- If you want a deeper green color, add a few drops of food coloring.
- Mix the pineapple with the pudding mix before adding the rest of the ingredients so it has time to soft set.
- Chill the pie at least 2-4 hours before slicing.
- If you don’t like pineapple you can use milk for the filling (whole milk or nonfat work best) – see recipe notes.
Pistachio Pie Recipe
Recipe Video
Ingredients
- 1 (3.4 ounce) box instant pistachio pudding mix
- 1 (20 ounce) can crushed pineapple in juice (you'll drain some of it)
- 1 (8 ounce) container Cool Whip
- 2 cups (109g) mini marshmallows
- 1 cup (131g) chopped pistachios
- 1 9-inch Graham Cracker Pie Crust (from scratch or store bought)
Instructions
- Drain about ¼ cup of the juice from the can of pineapple.
- Add pudding mix, pineapple and remaining juice to a large bowl. Stir to combine. Fold in Cool whip, then stir in marshmallows and nuts.
- Place filling in prepared pie crust. Chill at least 2 hours before serving. Serve garnished with whipped cream, more nuts, and/or cherries.
- Store in refrigerator for up to 3 days. You can also freeze the whole pie.
Recipe Notes
- To make the pie with milk, use 1 cup nonfat or whole milk in place of the pineapple.
- You can swap pecans for the pistachios inside the pie.
Recipe Nutrition
Step-by-Step Photos
- Making a homemade crust? Crush your graham crackers and stir with melted butter until they resemble wet sand. Press into a pie plate.
- Stir the pineapple with the instant pudding mix in a large mixing bowl, then stir in the cool whip, marshmallows, and nuts.
- Add the filling to the prepared pie crust and decorate with more whipped topping and chopped or ground pistachios.
Other Recipes We Love
- Check out the The Complete List of No Bake Pies!
- No Bake Oreo Fluff Pie is Oreo Fluff in an Oreo crust!
- Don’t miss my collection of No Bake Pies!
- Holly’s No Bake Rainbow Pie is like a fluff pie too!
- No Bake Coconut Pie has a Golden Oreo Crust!
- No Bake Chocolate Peanut Butter Cream Pie is everyones favorite!
My grandmother used to make this. Only difference was she used individual graham cracker pie shells. That way everyone had their own and didn’t have to slice it. She would make it for her retired teacher union luncheons. Fabulous recipe!!
Can this pie be frozen?
In theory yes since it has cool whip, but I’m not sure if it will thaw properly.
I love this pie. The one thing I would mention for me anyway I was originally taught by my mother you put the pineapple and the pudding mix together and you beat it with the mixer and chill is thick and then you stir in your Cool whip or nuts or marshmallows if you like. for me personally I just like the pudding the pineapple and the Cool whip there’s enough nuts in the pudding to satisfy my taste for nuts and although I really like miniature marshmallows I like the pie better without them but I do use the graham cracker crust and it is ambrosia thank you so much for posting this recipe .again.
Looks so good, can’t wait to try it. Thanks!
You, being from California, must have a different version. Here in Texas Watergate Salad has the things you mentioned but also mandarin oranges (which I like to chop into small pieces). I’m sure it’s good either way!
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