No-Bake Chocolate Pistachio Cream Pie Bars
Chocolate pistachio cream pie bars hit the same notes as a cream pie, but in a pan you can slice and serve without fuss, with a chocolate cookie crust, fluffy pistachio cream cheese filling, and whipped topping finished with crunchy pistachios.
Equipment
- 8x8-inch (20x20 cm) or 9x9-inch (23x23 cm) square pan
- Parchment paper
- Mixing bowls
- Fork
- Electric hand mixer or stand mixer
- Whisk
- Spatula or offset spatula
- Measuring cup or glass (for pressing crust)
- Sharp knife
- Cutting board
Ingredients
For the chocolate cookie crust
- 200 g chocolate cookie crumbs about 2 cups; finely crushed (such as chocolate graham crackers or chocolate wafer cookies)
- 85 g unsalted butter melted (about 6 tbsp)
- 25 g granulated sugar optional, for sweeter crust (about 2 tbsp)
- 1 pinch fine salt
For the pistachio cream layer
- 225 g cream cheese softened to room temperature (8 oz)
- 50 g powdered sugar sifted (about 1/2 cup)
- 1 box instant pistachio pudding mix 96 g / 3.4 oz (instant, not cook-and-serve)
- 240 ml whole milk cold (1 cup)
- 240 ml heavy cream or whipping cream cold (1 cup), for the filling
- 1 tsp vanilla extract pure
- 40 g shelled pistachios finely chopped (about 1/3 cup)
For the topping
- 240 ml heavy cream cold (1 cup)
- 20-25 g powdered sugar about 2 tbsp
- 1/2 tsp vanilla extract
- 30-40 g shelled pistachios roughly chopped, for garnish (about 1/4–1/3 cup)
- 45-60 g mini chocolate chips or shaved dark chocolate optional, for sprinkling (about 1/4–1/3 cup)
Instructions
- Prep the pan and ingredients: Line your pan with parchment, letting it overhang on two sides to create a sling. Soften the cream cheese at room temperature for 20–30 minutes so it blends smoothly.
- Make the chocolate cookie crust: In a medium bowl, combine the chocolate cookie crumbs, melted butter, sugar, and salt. Stir until evenly coated and the mixture resembles damp sand. If it feels dry or won’t clump, add another 1–2 tbsp melted butter.
- Press and chill the crust: Tip the crumb mixture into the lined pan, spread evenly, then press very firmly with the bottom of a measuring cup or glass into a compact layer. Refrigerate while you prepare the pistachio cream layer (at least 15 minutes).
- Whisk the pistachio pudding base: In a separate medium bowl, whisk together the instant pistachio pudding mix and cold milk for 1–2 minutes, until slightly thickened. Set aside to continue thickening.
- Beat the cream cheese and sugar: In a large mixing bowl, beat softened cream cheese with powdered sugar on medium speed until very smooth and fluffy, 2–3 minutes. Scrape down the bowl and beaters to remove lumps.
- Combine cream cheese and pistachio pudding: Add the thickened pistachio pudding mixture and vanilla to the cream cheese. Beat on low to medium until fully combined and uniform.
- Whip the cream for the filling: In a clean, chilled bowl, whip 1 cup (240 ml) cold heavy cream to medium-stiff peaks. Avoid over-whipping.
- Fold whipped cream and pistachios into the filling: Fold the whipped cream into the pistachio-cream cheese mixture in 2–3 additions. Add finely chopped pistachios and fold just until no streaks remain. If the filling looks loose, chill it 10–15 minutes before spreading.
- Spread the pistachio cream layer: Pour/spread the pistachio mixture over the chilled crust and smooth the top. Return the pan to the refrigerator while you prepare the topping.
- Whip the topping: Whip the remaining 1 cup (240 ml) heavy cream with powdered sugar and vanilla to medium peaks (softly mounded).
- Top and decorate: Spread whipped cream over the pistachio layer. Sprinkle with chopped pistachios and, if using, mini chocolate chips or shaved chocolate. Lightly press toppings so they adhere.
- Chill until firm: Cover the pan lightly and refrigerate at least 4 hours (or overnight) until fully set in the center.
- Slice and serve: Lift out using the parchment sling and transfer to a cutting board. Warm a sharp knife under hot water, dry it, and cut into 12–16 squares, wiping and re-warming between cuts. Serve cold.
Nutrition
Calories: 360kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 14gCholesterol: 70mgSodium: 260mgPotassium: 170mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 90mgIron: 1.6mg
Tried this recipe?Let us know how it was!
