Description
Prepare to fall head over heels for a dessert that marries elegance with ease—Pistachio Ricotta Icebox Pie. This no-bake wonder is all about light, creamy textures paired with the distinct nutty flavor of pistachios.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Filling:
- 1 ½ cups ricotta cheese (whole milk for best texture)
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 (3.4 oz) box pistachio instant pudding mix
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for extra nuttiness)
For the Topping:
- ½ cup chopped pistachios
- Whipped cream (optional)
- Crushed graham crackers (optional, for garnish)
Instructions
- Prepare the Crust:
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for 30 minutes to set. - Make the Filling:
In a large bowl, whip the heavy cream until soft peaks form. Set aside.
In another bowl, beat the ricotta cheese, powdered sugar, pistachio pudding mix, vanilla extract, and almond extract (if using) until smooth and creamy. - Fold & Assemble:
Gently fold the whipped cream into the ricotta mixture until fully combined and airy. Pour the filling into the chilled crust, smoothing out the top with a spatula. - Chill & Set:
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. - Garnish & Serve:
Before serving, sprinkle the top with chopped pistachios, dollops of whipped cream, and crushed graham crackers for garnish. Slice and enjoy chilled!