These pistachio pie cups are an individual size pistachio pie you’ll absolutely LOVE! Made with a pistachio cheesecake filling and an easy graham cracker crust. Don’t forget the dollop of whip on top!
Looking for individual desserts to serve at your next brunch, birthday party, or holiday? You are absolutely going to love these personal sized pistachio pie cups are our take on a more traditional pistachio pie.
These mini pistachio pies are a semi-homemade dessert made with a pistachio cheesecake filling and an easy peasy graham cracker crust. They’re topped off with a dollop of whipped cream and a sprinkle of crushed pistachios!
We love individual-sized desserts because they’re easy to serve, and well, they’re just oh sho cute! These are the perfect mini desserts for any occasion (cough cough Easter or any Spring picnic!).
Pistachio Pie Cups — What You Need
Crust
- Graham crackers
- Cold butter
Filling
- Softened cream cheese
- Jell-O Instant Pistachio Pudding and Pie Filling
- 1% milk
Optional Toppings
- Whipped cream
- Crushed pistachios
The Perfect Graham Cracker Crust
There’s no reason to recreate the wheel when it comes to a graham cracker crust! Which is why we’re using a simple graham cracker + butter crust for these pistachio pie cups.
There a few things to keep in mind so that you end up with the perfect graham cracker consistency —>
- Make sure you use cold or room temperature butter. NOT melted butter. Using cold or room temperature butter helps to create a crumble, not a paste!
- When you are processing the ingredients for the graham cracker crust in the food processor, be sure to pulse the ingredients together rather than letting it run on high! You want to have control over the consistency of the crumble.
- When you add two tablespoons of graham cracker crumble to the muffin tins, be sure to firmly push the crust down with the back of the tablespoon to insure that the crust will bake correctly!
- Don’t forget, you bake the graham cracker crust before you put the pistachio pie filling into the muffin liners!
here’s a tip
We recommend using muffin liners for this recipe! The muffin liners help to keep the shape of the pistachio pie cups, and make them easier to store and serve.
How to Make Pistachio Pie Cups
Preheat & Prep Muffin Tin
First, preheat the oven to 350ºF and line a muffin tin with muffin liners. Generously spray the muffin liners with nonstick cooking spray.
Make Graham Cracker Crust
Next, prepare graham cracker crust. Place graham crackers and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
Spoon 2 heaping tablespoons of the graham cracker crumble into each muffin liner. You should have enough crust to make 12 mini pistachio pie cups. Use a spoon to press the crumble down into the pan.
Bake graham cracker crust for 10 minutes at 350ºF. Remove the crust from the oven and let them cool completely.
Prepare Pistachio Filling
While the crust is baking, prepare the pistachio filling. Place softened cream cheese into a large bowl of a standing mixer (you can also use a handheld mixer) and mix on high until the cream cheese is whipped and soft. You may need to scrape the sides of the bowl a few times during this process.
Turn the mixer to low and slowly pour the milk into the mixer until the milk and cream cheese are combined.
Lastly, add the pistachio Jell-O packet to the bowl and mix on low until combined and the mixture begins to thicken.
Scrape the sides of the mixing bowl and use a spatula to make sure all ingredients are combined together. Sometimes the pistachio pudding mix will stick to the bottom of the mixing bowl.
Scoop Pistachio Filling Into Muffin Liners
Finally, scoop two heaping tablespoons of the pistachio mixture into each graham cracker cup and spread it out with the bottom of a spoon (sometimes it helps to wet the spoon when you’re trying to spread the pistachio mixture out evenly). Repeat until all 12 cups are full.
Refrigerate Pistachio Pie Cups
Place the cups into the refrigerator to set for at least 1 hour (sometimes the longer the better).
Dollop with Whip & Enjoy!
Remove from the refrigerator and top each pistachio cup with a dollop of whipped cream and sprinkle the whipped cream with chopped pistachios. ENJOY!
Don’t Forget the Whip!
Is there anything better than a dollop of whip on top of your pistachio pie cups?! OF COURSE NOT! We recommend:
- Cool Whip
- Reddi Wip
- Or make your own by whipping heavy cream and a bit of honey in a high-speed mixer!
And finally, we love finishing these cutie desserts with a sprinkle of crushed pistachios!
Storage Instructions
These pistachio pie cups will last for up to 5 days in the refrigerator when stored in an air-tight container.
Please note that the graham cracker crust will be at its crispiest on the day these pistachio pie cups are made.
Pistacchio Pie Cups
Ingredients
Crust
- 9 graham crackers full sheets
- 4 tablespoons cold butter
Filling
- 8 oz. cream cheese softened
- 3.4 oz. Jell-O Instant Pistachio Pudding and Pie Filling
- 1.5 cups 1% milk
Optional Toppings
- 1 cup whipped cream
- ⅓ cup crushed pistachios
Instructions
- First, preheat the oven to 350ºF and line a muffin tin with muffin liners. Generously spray with nonstick cooking spray.
- Next, prepare graham cracker crust. Place graham crackers and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
- Spoon 2 heaping tablespoons of the graham cracker crumble into each muffin cup. You should have enough crust to make 12 mini cheesecakes. Use a spoon to press the crumble down into the pan.
- Bake graham cracker crust for 10 minutes at 350ºF. Remove the crust from the oven and let them cool completely.
- While the crust is baking, prepare the pistachio filling. Place softened cream cheese into a large bowl of a standing mixer (you can also use a handheld mixer) and mix on high until the cream cheese is whipped and soft. You may need to scrape the sides of the bowl a few times during this process.
- Turn the mixer to low and slowly pour the milk into the mixer until the milk and cream cheese are combined.
- Add the pistachio Jell-O packet to the bowl and mix on low until combined and the mixture begins to thicken.
- Scrape the sides of the mixing bowl and use a spatula to make sure all ingredients are combined together. Sometimes the pistachio pudding will stick to the bottom of the mixing bowl.
- Finally, scoop two heaping tablespoons of the pistachio mixture into each graham cracker cup and spread it out with the bottom of a spoon (sometimes it helps to wet the spoon when you’re trying to spread the pistachio mixture out evenly) . Repeat until all cups are full.
- Place the cups into the refrigerator to set for at least 1 hour (sometimes the longer the better).
- Remove from the refrigerator and top each pistachio cup with a dollop of whipped cream and sprinkle the whipped cream with chopped pistachios.
Delicious light and fluffy dessert treat! Easy to follow recipe and not many ingredients needed which is nice.
So glad you loved these cute desserts as much as we do! 🙂