Skinny Pistachio Almond Pudding Pie
A light, refreshing pistachio almond pudding pie that uses reduced-fat ingredients and fat-free whipped topping for lower calories while still delivering creamy flavor and a pleasant crunch from almonds. This easy no-bake-style pudding pie sets in the fridge and is perfect for parties, potlucks, or a simple dessert any night of the week.
15 mins
10 mins
3 hrs
3 hrs 25 mins
Dessert
American
12
144 kcal
Ingredients
- 1⅓ cups graham cracker crumbs
- 2 tablespoons reduced-fat butter or Smart Balance Light, melted
- 1½ cups reduced-fat milk (2%)
- 1 (3.4 oz.) package instant pistachio pudding
- ¼ teaspoon almond extract
- 1 (8 oz.) containerCool Whip Free (fat-free), thawed
- Red and blue food coloring, optional; use sparingly
- ¼ cup almonds, sliced, chopped, or slivered
Instructions
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Preheat the oven to 350°F (175°C). Lightly coat a 9-inch springform pan with cooking spray or line the bottom with parchment for easy removal.
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In a medium bowl combine the graham cracker crumbs with the melted reduced-fat butter. Stir until the crumbs are evenly moistened. Reserve about 2 tablespoons of the crumb mixture to use as a topping later.
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Press the remaining crumb mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Pat it down so it holds together.
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Bake the crust for about 10 minutes. Remove from the oven and place the pan in the refrigerator to cool quickly while you prepare the filling.
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In a large bowl whisk together the reduced-fat milk, instant pistachio pudding mix, and almond extract for about two minutes until the mixture begins to thicken. Gently fold 1½ cups of the thawed Cool Whip Free into the pudding with a rubber spatula until fully combined and smooth. Spoon this pistachio filling over the cooled crust and spread it into an even layer.
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For the decorative top layer, add the remaining Cool Whip Free to a small bowl. Add one drop of red food coloring and one drop of blue food coloring, then fold gently until a light lavender tint forms. Spread this tinted Cool Whip evenly over the pistachio layer to create an attractive two-tone effect.
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Sprinkle the reserved 2 tablespoons of graham crumbs and the sliced or slivered almonds evenly over the top for texture and a nutty finish.
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Refrigerate the pie for at least 3 hours, or until firmly set. The pie can be made a day or two in advance and kept covered in the refrigerator; it also freezes well for longer storage.
Nutrition
Calories: 144 kcal
Carbohydrates: 25 g
Protein: 2 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 216 mg
Sugar: 13 g
Blue Smart Points: 6
Green Smart Points: 6
Plus Points: 4
Notes
Variations: For a different flavor profile, replace the pistachio instant pudding with vanilla or almond pudding and skip the food coloring. To add fresh fruit, top individual slices with raspberries or strawberries just before serving for a bright contrast.
Tips: Use a light touch when folding the Cool Whip into the pudding to keep the filling airy. If you prefer a firmer crust, press the graham crumbs more tightly and chill the pan for 10–15 minutes before baking.
Storage: Keep the pie covered in the refrigerator for up to 3 days. If you freeze it, wrap well and thaw in the refrigerator before serving. The texture is best when enjoyed chilled.
Yield: Makes 12 slices. Nutritional values are approximate and based on the ingredients listed.
Let me know how it turned out!