Go Back
Homemade Pistachio Pie (Watergate Pie) photo

Pistachio Pie (Watergate Pie)

This Pistachio Pie is a nostalgic no-bake dessert bursting with creamy pistachio flavor and delightful textures!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 1 box instant pistachio pudding mix (3.4 ounce)
  • 1 can crushed pineapple (20 ounce, drained)
  • 1 container Cool Whip (8 ounce)
  • 2 cups mini marshmallows (109g)
  • 1 cup chopped pistachios (131g)
  • 1 9-inch Graham cracker pie crust

Equipment

  • Mixing bowl
  • Whisk or spatula
  • Measuring cups and spoons
  • 9-inch pie dish
  • Refrigerator

Method
 

Directions
  1. Step 1: In a large mixing bowl, combine the instant pistachio pudding mix and the drained crushed pineapple. Stir until well mixed and the pudding begins to thicken.
  2. Step 2: Gently fold in the Cool Whip into the pudding and pineapple mixture using a spatula to maintain a light and airy texture.
  3. Step 3: Add the mini marshmallows and chopped pistachios to the mixture and carefully fold them in for even distribution.
  4. Step 4: Transfer the filling into the Graham cracker pie crust, spreading it evenly and smoothing the top.
  5. Step 5: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
  6. Step 6: Once chilled, slice and serve, garnishing with additional chopped pistachios or whipped cream if desired.

Notes

  • For a healthier option, substitute Greek yogurt for Cool Whip.
  • Make the pie up to two days in advance for optimal flavor.
  • Ensure the crushed pineapple is well-drained to avoid a watery filling.