This No-Bake Pistachio Pie is super creamy, rich, and absolutely delicious! The chocolate crumbly crust really compliments the pistachio taste, and the velvety texture of the filling.
Mix the Oreo crumbs with the melted butter, then press the mixture on the bottom of a 8” or 9” pie or tart dish.
You have two options, place the crust in the freezer for 2 hours, or bake the crust. By baking the crust, you ensure it won’t be as crumbly, and it won’t fall apart as you serve it. Placing the crust in the freezer instead of baking will most definitely work, however, if you would like a crust that will hold up nicely, bake it for 10 minutes on pre-heated 350ºF oven. Again, this step is NOT necessary, it just ensures a better structure to the crust.
If you do bake the crust, let it cool down before filling it.
Pistachio Filling
Place the white chocolate in a microwave safe bowl. Melt the chocolate by microwaving it for 30 second intervals, stirring in between, until completely melted.
Set aside to cool down to room temperature.
Meanwhile, whip the heavy cream until you achieve stiff peaks, which should take about 2 minutes at medium-high speed with an electric mixer.
Set the heavy cream aside.
Whip the cream cheese for 2 minutes until fluffy. Add the powdered sugar and mix on low until combined. Raise the speed to medium-high and cream for 1 minute.
Add the pistachio paste to the mixture and cream for another minute, until incorporated.
Add the cooled down white chocolate to the bowl and mix to combine.
Make sure the mixture is smooth and the ingredients are fully incorporated by scraping the bowl constantly while whipping all of these ingredients together.
Once you are sure the mixture is fully incorporated, add the whipped cream to the bowl, and use a spatula to gently fold it all together.
Pour the creamy pistachio mixture on the bottom of the crust.
Use a spatula to smooth it out, and spread it evenly.
Place it in the fridge for 6 hours before serving.
You can decorate the top by drizzling melted chocolate, or sprinkling chopped pistachios, chocolate chips, or whatever comes to mind. You can even whip some more heavy cream to pipe on top.
Storage
This pie will keep in the fridge for up to 4 days.
Notes
Oreo crumbs: you will need about 30 Oreos (with filling). White Chocolate: Please make sure to use good quality white chocolate. Look for white chocolate baking bars, or white chocolate chips that have over 20% cocoa butter in the ingredients. Most store-bought white chocolate chips are not actually real white chocolate and won’t work well for this recipe. Callebaut makes white chocolate chips that have 28% cocoa butter in them, and you can find it online. It’s my go-to for baking. Pistachio Paste:Here is my recipe, it only uses pistachios and water, and it’s super easy to make! The recipe makes for exactly 1 cup, which is what we use in this recipe.