No-Bake Chocolate Pistachio Cream Pie

Name: No-Bake Chocolate Pistachio Cream Pie
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Ingredients: 2 tbsp Dan-O’s Delights Choc-O Crunch; 1 premade chocolate graham cracker pie crust (9-inch); 8 oz cream cheese, softened; ¾ cup pistachio cream; 1½ cups Cool Whip, thawed; 1 tsp vanilla extract; ½ cup chocolate melting wafers; ¼ cup heavy whipping cream; 2 tbsp crushed pistachios

If you love chocolate and pistachios, you're gonna love this one! We're making a No-Bake Chocolate Pistachio Cream Pie with a rich chocolate graham cracker crust, a light and fluffy pistachio cream filling, and a smooth chocolate topping. We're mixing in Dan-O’s Delights Choc-O Crunch for an extra chocolatey crunch. Top it off with crushed pistachios, and you've got a creamy, crunchy, chocolatey dessert that's perfect for holidays, family gatherings, or whenever you're craving something sweet. No baking required, and it's absolutely Dan-Good!

Prep Time

15 Mins

Cook Time

5 Mins

Serving Size

Ingredients

For the Pistachio Filling

2 tbsp Dan-O’s Delights Choc-O Crunch
1 premade chocolate graham cracker pie crust (9-inch)
8 oz cream cheese, softened
¾ cup pistachio cream
1½ cups Cool Whip, thawed
1 tsp vanilla extract

For the Chocolate Topping

½ cup chocolate melting wafers
¼ cup heavy whipping cream

For the Garnish

2 tbsp crushed pistachios

Let’s Make It!

Prepare the Pistachio Filling: In a large mixing bowl, beat the softened cream cheese and pistachio cream with an electric mixer until smooth and creamy.
Add the Cool Whip and Choc-O Crunch: Gently fold the Cool Whip into the pistachio mixture until light and fluffy. Add Dan-O’s Delights Choc-O Crunch and vanilla extract, if using, and fold until evenly combined.
Fill the Pie Crust: Spoon the pistachio filling into the chocolate graham cracker pie crust. Spread evenly with a spatula, smoothing the top.
Make the Chocolate Topping: Heat the heavy whipping cream in a small saucepan over medium-low heat until steaming, but not boiling. Pour over the chocolate melting wafers and let sit for 2 minutes. Stir until melted and smooth.
Add the Chocolate Layer: Let the chocolate mixture cool slightly while still pourable. Gently pour over the pistachio filling, spreading evenly to cover the top of the pie.
Garnish with Pistachios: Sprinkle the crushed pistachios evenly over the chocolate topping for an extra nutty crunch.
Chill the Pie: Refrigerate for at least 4 hours, or until the filling is firm and the chocolate topping is set. Slice and Yum Yum Get Ya Sum!