Pistachio Mousse Pie: This delicious no bake pistachio cheesecake pie starts with a sugar cookie crust, a dense creamy filling and topped with homemade whipped cream. The perfect summer pie for barbeques.

The Sugar Cookie Layer

Transform everyone’s all time favorite cookie into the perfect no bake mousse pie crust. Add chopped pistachio nuts and this tiny layer of heaven has it all. Combine that with no bake cheesecake, homemade whipped cream and you’ve got yourself a 100% crowd pleaser. Using damp fingertip, press cookie dough into prepared springform pan and bake. Look at all those pistachios!

So Let’s Talk About Cheesecake Mousse

Do you love cheesecake but are terrified of making it? This no bake cheesecake takes all the worry out of making cheesecake. It’s a NO FAIL RECIPE! I made this recipe with homemade whipped cream which left the cheesecake super fluffy and filled the pan. If you are also timid about making your own whipped cream you can substitute **16 ounces of frozen whipped topping (cool whip)** for the homemade whipped cream.

Semi Homemade Pistachio Mousse Options

SUGAR COOKIE CRUST: Making your own homemade sugar cookie dough is super easy but if you find yourself in a pinch for time or don’t like to bake you can also use store bought cookie dough.
PISTACHIO MOUSSE FILLING: Making homemade whipped cream is sugar easy but if that’s not something you want to mess with substituting 2 (8 ounce) tubs of cool whip will work too. Just not as tasty.

How to Freeze Pistachio Mousse Pie

**Not only is this cheesecake delicious but it can also be FROZEN!**

The Slice Method: Go ahead and slice the cheesecake in serving pieces. Cut small pieces of wax or parchment paper (the size of the slice) and place between each slice, cover with a tight fitting lid. Take out pieces as you need them. Place in the refrigerator the night before to thaw.
The Whole Cake Method: Place the whole cake in a container with a tight fitting lid. Place in the refrigerator the night before to thaw.

How to Slice Cheesecake

*Before slicing hold you knife under hot water—this makes slicing a cheesecake a lot easier*

Pistachio Instant Pudding Mix

Did you know that the nuts found in a pistachio pudding mix are not pistachio nuts? They are almonds! So before adding your pistachio pudding mix to your pie, pour the mix into a mesh strainer and remove the almond pieces. THIS IS AN OPTIONAL STEP.

How to Make Pistachio Mousse Filling

1. Mix together the cream cheese, powdered sugar and pudding mix. 2. Beat whip cream until stiff peaks form. 3. Fold whipped cream into pistachio cream cheese mixture. 4. Transfer to a 9-inch springform pan. 5. Smooth to the edges.

ALSO ENJOY THESE TWO NO BAKE CHEESECAKE RECIPES

BANANA BREAD NO BAKE CHEESECAKE 2. CARROT CAKE NO BAKE CHEESECAKE

Pistachio Mousse Pie

Yield: Serves 16 Small Slices

Make this delicious no bake pistachio cheesecake dessert, freeze and be ready to entertain!

Ingredients

For the Pistachio Sugar Cookie Crust:

1¼ cups all-purpose flour
2/3 cup powdered sugar
½ cup unsalted butter, softened
1 large egg
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup dry roasted and salted shelled pistachio nuts

For the Pistachio Mousse Pie:

2 (8 ounce) packages cream cheese, softened
1 cup powdered sugar
2 (3.4 ounce) boxes dry pistachio pudding mix
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 cup powdered sugar (for the whipped cream)

For the Whipped Cream Topping:

1 cup heavy whipping cream
½ teaspoon vanilla extract
½ cup powdered sugar

For the Garnish:

¼ cup dry roasted salted shelled pistachio nuts, finely chopped

Instructions

For the Pistachio Sugar Cookie Crust:

Preheat oven to 375°.
Spray a 9-inch springform pan with non stick cooking spray and set aside.
In a medium bowl add the flour, sugar, butter, egg, baking soda, cream of tartar, salt and vanilla.
Beat on medium speed, scraping sides as needed until well mixed.
Fold in chopped nuts.
Using damp fingers, press cookie dough evenly into the bottom of prepared pan all the way to the edges.
Bake crust 12-13 minutes or until set but still soft (the dough will continue to bake even after being removed from the oven).
Set aside to cool completely before adding the mousse filling.

For the Pistachio Mousse Pie:

Pour pistachio pudding mix into a fine wire sift and remove the nuts (almonds). Set aside.
In a large mixing bowl, beat the cream cheese until soft, add powdered sugar and sifted pudding mix. Beat until combined, Set aside.
NOTE: For best results, place mixing bowl and beaters in the freezer for 15 minutes before making the whipped cream.
In a large mixing bowl, add the heavy whipping cream, vanilla and powdered sugar.
Start on low until the cream starts to thicken (making sure to scrap down the bottom and sides).
Whip until stiff peaks form (DO NOT OVER BEAT).
In the same mixing bowl. Add half the pistachio cream cheese mixture to the whipped cream. Beat (with the mixer) until combined, add the remaining pistachio mixture, beat until creamy and combined.
Line around the outer edge (see photos in post) of the the 9-inch springform pan (with the cookie crust still in it) with parchment paper.
Add pistachio filling, using an offset spatula, spread evenly all the way to the edges.
Refrigerate while making the whipped cream topping.

For the Whipped Cream Topping and Garnish:

Place a mixing bowl and whisk attachment in the freezer 15 minutes.
Add the heavy cream, vanilla and sugar to the cold bowl.
Start on low until the cream starts to thicken (making sure to scrap down the bottom and sides). Once the cream starts to thicken, turn the mixer on high. Whip until stiff peaks form (DO NTO OVER BEAT).
Pour on top of the pistachio mousse filling and spread to the edge.
Remove parchment paper ring.
Sprinkle the chopped pistachios on top.
Store in the refrigerator until ready to serve.

Notes

How to Freeze Pistachio Mousse Pie:

The Slice Method: Go ahead and slice the cheesecake in serving pieces. Cut small pieces of wax or parchment paper (the size of the slice) and place between each slice, cover with a tight fitting lid. Take out pieces as you need them. Place in the refrigerator the night before to thaw.
The Whole Cake Method: Place the whole cake in a container with a tight fitting lid. Place in the refrigerator the night before to thaw.

SIGN UP FOR THE LADY BEHIND THE CURTAIN NEWSLETTER AND FOLLOW THE LADY BEHIND THE PARTY ETSY SHOP

**NEWSLETTER:** Receive (twice a month) seasonally themed newsletters full of recipes, tips and tricks. Sometimes even FREE gifts! **ETSY SHOP:** Did you know that Lady Behind the Curtain has an Etsy Shop? LADY BEHIND THE PARTY is a shop full of **DOWNLOADABLE** hand designed (by me) party supplies. Click here for the Newsletter→**CURTAIN CALL NEWSLETTER** Click here for the Esty Shop→**LADY BEHIND THE PARTY**

THANKS FOR VISITING♥

Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Pistachio Mousse Pie