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