Looking for a creamy, rich, and boldly nutty dessert that brings all the flavor of classic pistachio pie—without sugar, flour, or unnecessary carbs? This No Bake Keto Pistachio Pie is exactly what you need. With its soft almond flour crust, silky mascarpone layer, and signature crushed pistachio finish, this low-carb version delivers all the richness of your favorite creamy pie—in a keto-approved, gluten-free format.
Perfect for meal prep , post-dinner cravings , or when you’re in the mood for something sweet but staying in ketosis, this easy-to-make no-bake pie uses simple ingredients like powdered erythritol, natural pistachio butter, and full-fat Greek yogurt to bring bold Mediterranean-meets-American comfort into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love soft, fudgy desserts with depth and richness, this keto pistachio pie will quickly become a go-to treat in your fridge rotation.
In this article, we’ll walk you through how to make this perfect no bake keto pistachio pie from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, spoonable, dairy-infused bliss!
Why You’ll Love This No Bake Pistachio Pie
This isn’t just any old pudding—it’s a sweet-nutty, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 10 minutes (plus chilling time)!
Here’s why it stands out:
- 🥜 Bold pistachio flavor : Made with crushed or pureed pistachios for deep, natural richness.
- 🧀 Creamy cheese base : Mascarpone or cream cheese adds silkiness without heaviness.
- 🥣 Easy to make : Just blend everything until smooth—no oven required!
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- ⏱️ Ready in under 8–10 minutes (plus chilling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a weekend gathering, this pie will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Crust:
- 1 cup almond flour
- 1/4 cup crushed pork rinds or flaxseed meal (for binding and crunch)
- 1/4 tsp salt
- 1/3 cup melted coconut oil or butter
Optional: Add 1 tbsp unsweetened shredded coconut to the crust for extra flair
For the Filling:
- 8 oz mascarpone cheese or softened cream cheese
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/4 cup heavy cream or full-fat coconut cream
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup finely chopped pistachios or pistachio butter
- Zest of 1 lemon or orange (optional for brightness)
Tip: Use stevia drops if preferred over powdered sweetener.
Final Assembly:
- Crushed pistachios or cacao nibs
- Edible gold dust or chocolate shavings (keto-friendly)
- A few drops of stevia or lemon juice for exotic contrast
- Fresh mint leaves or citrus zest for garnish
Pro Tip: Drizzle with melted dark chocolate or sprinkle sea salt for decadent finish.
Step-by-Step Instructions
Step 1: Mix the Crust Base
In a mixing bowl, combine:
- Almond flour
- Crushed pork rinds or flaxseed meal
- Salt
Add melted coconut oil or butter and stir until a soft dough forms.
Press firmly into the bottom and sides of an 8-inch pie dish lined with parchment paper.
Let chill while preparing the next layers.
Note: Use a food processor for smoother crust if needed.
Step 2: Beat the Pistachio Filling
In a large bowl, beat mascarpone or cream cheese until smooth and fluffy.
Gradually add powdered sweetener, vanilla, and salt.
Mix in Greek yogurt or sour cream until fully incorporated.
Fold in whipped heavy cream or coconut cream in batches to keep it light and airy.
Pro Tip: Add chopped pistachios last to preserve texture and crunch.
Step 3: Pour Into Crust and Chill
Pour the pistachio mixture evenly over the chilled crust.
Smooth the top with a spatula.
Sprinkle additional chopped pistachios on top before chilling.
Refrigerate for at least 2–4 hours , or overnight for best results.
The longer it rests, the richer and more luxurious it becomes.
Step 4: Garnish and Serve!
Once set, cut into slices and serve chilled.
Top with:
- Whipped cream or mascarpone dollop
- Crushed nuts or chocolate shavings
- Fresh berries or mint leaves
- A drizzle of melted dark chocolate or lemon glaze
Enjoy every silky, nutty bite of your No Bake Pistachio Pie !
Nutritional Information (Per Serving – Makes 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~170 kcal |
| Total Fat | ~15 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~60 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best No Bake Pistachio Pie
- Use high-quality pistachios and cheeses – Ensures smooth blending and better mouthfeel.
- Don’t skip resting time – Keeps the pie firm and prevents melting during slicing.
- Layer flavors early – Helps build complex taste during cooling.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later!
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate Pistachio Twist
Mix in 1 tbsp cocoa powder or drizzle with melted dark chocolate.
Mint Pistachio Version
Add peppermint extract and drizzle with melted chocolate.
No-Bake Energy Bites
Chill the mixture and roll into balls for grab-and-go snacks.
Vegan Option
Use blended tofu or cashew-based cheese and plant-based sweetener.
Orange Spice Pie
Add orange zest and pumpkin pie spice to the filling for seasonal flair.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per slice , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour or crushed pork rinds for keto compliance.
How do I store leftover pie?
Store cooled portions in an airtight container in the fridge for up to 4 days . Stir before serving if separation occurs.
What kind of pistachios works best?
Raw or roasted unsalted pistachios give the richest flavor; avoid pre-salted versions for balanced sweetness.
Can I freeze this pie?
Yes! Spread onto parchment-lined tray and freeze in dollops for quick fat bombs or mini pies.
Why This Recipe Works So Well
This No Bake Pistachio Pie works because of its perfect balance of textures and bold flavors:
- The almond flour gives body and crunch , mimicking wheat-based bases without gluten.
- The pistachio adds natural sweetness and creaminess , balancing bitterness naturally.
- And the dark chocolate melts into a golden glaze , completing the bakery-style experience.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto pie beyond just a plate? Here are some ideas:
In Mason Jars
Layer with chia pudding, Greek yogurt, or granola for parfait-style treats.
At a Brunch
Serve chilled alongside scrambled eggs, bacon, and bulletproof coffee for a balanced morning boost.
With Berries
Top arugula or kale with warm pie bites and balsamic glaze for fusion flair.
On Toast
Spread onto low-carb bread, toasted almond flour muffins, or fathead dough slices.
As a Dip
Serve with keto crackers, apple slices, or celery sticks for dipping.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Pistachios
Rich in antioxidants and healthy fats—supports brain function and satiety.
Mascarpone / Cream Cheese
High in calcium and healthy fats—important for brain function and digestion.
Coconut Oil / Heavy Cream
Natural sources of MCTs and fat-soluble vitamins—great for hormone production and energy.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Nut Lovers
This No Bake Pistachio Pie proves that going low-carb doesn’t mean missing out on bold, comforting global flavors. With its crispy shell, gooey center, and signature nutty finish, it’s the kind of treat that turns a simple pie into something magical—even without sugar or flour.
Whether you’re new to keto baking, looking for a fast weeknight dessert idea, or want to impress with homemade flair, this pistachio pie deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
No Bake Pistachio Pie – Silky, Nutty & Perfectly Low-Carb!
- Total Time: 2 hrs 10 mins
Description
Creamy, dreamy, and packed with nutty pistachio flavor — this no-bake pistachio pie is a silky, low-carb dessert that melts in your mouth! Perfect for holidays, potlucks, or anytime you need a refreshing, sweet treat without turning on the oven.
Ingredients
For the Crust:
1 cup almond flour
¼ cup powdered erythritol or monk fruit sweetener
2 tbsp melted coconut oil or butter
Pinch of salt
Optional: ½ tsp vanilla extract (for enhanced crust flavor)
For the Filling:
8 oz cream cheese , softened
¼ cup heavy cream or full-fat canned coconut cream
¼ cup powdered sweetener (erythritol or allulose)
½ tsp vanilla extract
¼ tsp almond extract (for bold nutty flavor)
¼ cup crushed unsalted pistachios (plus extra for topping)
Pinch of salt
Optional: A few drops of green food coloring for vibrant color
Optional Topping:
Whipped cream
Extra crushed pistachios
Fresh raspberries or mint leaves
FOR KETO VERSION:
Use full-fat dairy , unsweetened almond flour , and ensure your pistachios are unsalted . For vegan option, use cashew cream cheese , coconut oil , and plant-based sweetener .
Instructions
Make the Crust:
In a bowl, mix almond flour , powdered sweetener , melted oil , and salt until crumbly.
Press firmly into the bottom of an 8×4-inch loaf pan or mini tart pans lined with parchment paper. Chill while preparing filling.
Make the Pistachio Filling:
In another bowl, beat cream cheese until smooth and creamy.
Add heavy cream , powdered sweetener , vanilla , almond extract , and salt . Mix well.
Fold in crushed pistachios for texture.
Optional: Add 1–2 drops of green food coloring for that classic pistachio hue.
Assemble & Chill:
Spoon mixture over the crust and smooth the top with a spatula.
Cover and refrigerate for at least 2–3 hours to firm up.
Before serving, add a dollop of whipped cream and garnish with more pistachios or fresh berries
- Prep Time: 10 mins
- Cook Time: 2 hrs
Nutrition
- Serving Size: 6–8 slices
- Calories: 160
- Fat: 13g
- Carbohydrates: 6g
- Protein: 5g