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A slice of creamy green pistachio pie topped with whipped cream and chopped pistachios sits on a white plate, with the rest of the pie and utensils visible in the background.
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4.34 from 15 votes

Pistachio Pie Recipe

Watergate Salad Pie is your favorite pineapple pistachio fluff recipe in a pie crust! Watergate Fluff in a graham cracker pie crust - the best no bake pie for summer!
Prep Time20 minutes
Chill Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Dorothy Kern
Cost: $6

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.

Video

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.

Nutrition

Serving: 1slice | Calories: 283kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Sodium: 236mg | Fiber: 2g | Sugar: 25g

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