Keto Pistachio Pudding Pie (Low Carb, No-Bake Filling)

Can a nostalgic, creamy pudding pie really stay under single-digit net carbs per slice? This keto pistachio pudding pie proves it—combining a buttery pistachio-shortbread crust with a light mascarpone filling and sugar-free pistachio pudding. The result is a low-carb, gluten-free dessert that tastes like childhood comfort with grown-up macros and modern ingredients like erythritol and almond milk.

Ingredients List

Ingredient	Amount	Notes
Keto pistachio shortbread cookie dough	1 batch	Pressed into bottom and sides of a standard pie plate; nutty, gluten-free base
Mascarpone cheese	8 oz	Adds silky, cheesecake-like richness
Heavy whipping cream	1.5 cups, divided	½ cup for the base + 1 cup for whipped topping
Unsweetened almond milk	1.5 cups	Keeps carbs low; subtle nutty flavor
Sugar-free pistachio pudding mix	2 packages	Classic pistachio flavor without sugar
Confectioners-style powdered erythritol	2 tbsp	Dissolves cleanly; no grit
Vanilla extract	½ tsp	Rounds out the flavor
Pistachios, chopped	3 tbsp	Crunchy garnish and color pop

Sensory snapshot: creamy mascarpone, cool whipped cream, and a lightly sweet, pistachio-forward filling set inside a crisp, nutty crust—finished with a salty-sweet scatter of chopped pistachios.

Timing

• Prep: ~20 minutes
• Bake (crust): 12 minutes at 350°F (175°C)
• Chill (filling set): 15 minutes
• Total: ~47 minutes—often 20–40% faster than traditional pudding pies that need 60–90 minutes of chill/set time.

Step-by-Step Instructions

Step 1 — Press the Dough

Press the pistachio shortbread cookie dough firmly across the bottom and up the sides of a standard pie plate. Aim for an even ⅛–¼-inch thickness.

Tip: Lay a sheet of parchment over the dough and use a flat-bottom measuring cup to smooth and level the surface.

Step 2 — Bake the Crust

Bake at 350°F (175°C) for 12 minutes until lightly set and just starting to color. Remove and cool completely.

Why it matters: A cooled, set crust prevents sogginess and supports clean slices.

Step 3 — Mix the Pistachio Base

In a large bowl, whisk together mascarpone, ½ cup of the heavy cream, almond milk, and both packets of sugar-free pistachio pudding mix until smooth.

Time-save: Start this while the crust bakes so you can move straight to assembly.

Step 4 — Chill the Pistachio Mixture

Refrigerate the pistachio mixture for 15 minutes. This quick chill helps it thicken and hold airy folds later.

Step 5 — Whip the Cream

In another bowl, combine the remaining 1 cup heavy cream, 2 tbsp powdered erythritol, and ½ tsp vanilla. Beat with a whisk or mixer to stiff peaks.

Pro move: Chill the bowl and beaters for 10 minutes beforehand for faster, firmer peaks.

Step 6 — Fold for Lift

Gently fold half of the whipped cream into the chilled pistachio mixture until just combined and fluffy.

Do not overmix: Overfolding deflates the air pockets that give your pie cloud-light texture.

Step 7 — Fill the Crust

Spoon the pistachio filling into the cooled crust and smooth the top with an offset spatula for a level finish.

Step 8 — Top & Garnish

Pipe or spoon the remaining whipped cream over the pie. Sprinkle with 3 tbsp chopped pistachios.

Step 9 — Serve or Chill

Serve immediately for a soft, silky set—or chill 30–60 minutes for ultra-clean slices.

Nutritional Information (estimated, per 1/12 pie)

• Calories: ~380–420
• Fat: ~35–38 g
• Protein: ~6–8 g
• Total Carbs: ~8–9 g
• Fiber: ~2–3 g
• Net Carbs: ~5–6 g
• Added Sugar: 0 g

Notes: Actual macros vary based on your shortbread dough recipe and pudding mix brand. Always recalc with your specific products.

Healthier Alternatives for the Recipe

• Dairy-light: Swap half the mascarpone for full-fat Greek yogurt for tang and a small protein boost (expect a slightly softer set).
• Nut-free: Use an all-coconut-flour or seed-based crust and replace almond milk with unsweetened coconut milk.
• Zero-erythritol cooling effect: Choose an allulose or monk-fruit blend to avoid a cooling aftertaste.
• Higher protein: Whisk ½ scoop unflavored whey isolate into the pudding base; it thickens slightly and adds satiety.
• Lower calories: Use light mascarpone (or part-skim ricotta blitzed smooth) and increase almond milk by 2–3 tbsp for a lighter, mousse-like bite.

Serving Suggestions

• Café style: Serve chilled slices with a shot of espresso; the bitterness balances sweet, nutty notes.
• Color contrast: Add a few fresh raspberries or a quick sugar-free berry compote for tart brightness.
• Entertaining miniatures: Build as parfaits in 4-oz glasses: crust crumbs → pistachio cream → whipped cream → pistachios.
• Texture play: Dust with finely ground freeze-dried raspberries or extra-fine pistachio “dust” for a luxe finish.

Common Mistakes to Avoid

• Warm crust = runny pie: Always cool the crust fully before filling.
• Over-whipped cream: Grainy, buttery cream won’t fold smoothly—stop at stiff, glossy peaks.
• Skipping the quick chill: The 15-minute set turns a loose pudding into a foldable, mousse-like base.
• Heavy hand when folding: Stirring vigorously knocks out air; use broad, gentle folds.
• Under-baked crust: If it’s pale and soft, give it 1–2 extra minutes; a lightly set crust prevents sogginess.

Storing Tips for the Recipe

• Fridge: Cover and refrigerate up to 3 days. Keep the garnish for serving time if you want peak crunch.
• Freeze: Slice, then wrap each piece tightly and freeze up to 2 weeks. Thaw in the fridge (overnight) and add fresh pistachios before serving.
• Make-ahead: Bake and cool the crust 1 day early; store covered at room temp if cool/dry, or refrigerated if humid. Fill day-of for best texture.

Conclusion

This keto pistachio pudding pie distills everything you love about classic pudding pie—creamy, cool, and comfortingly nostalgic—into a low-carb format that respects your macros. With a crisp pistachio shortbread crust, a mascarpone-pistachio mousse filling, and a cloud of vanilla whipped cream, it’s a show-stopping dessert that’s weeknight-easy and dinner-party-worthy. Try it tonight, then leave a review or comment with your tweaks. Subscribe for more keto desserts, low-carb baking tips, and time-saving meal ideas.

FAQs

Q1: Can I substitute the sugar-free pudding mix?

Yes. Make a DIY version with finely ground pistachios, unflavored gelatin, almond milk, and low-carb sweetener. Bloom and dissolve the gelatin first, then chill to thicken before folding in whipped cream.

Q2: How do I keep net carbs low?

Use unsweetened almond or coconut milk, a non-nutritive sweetener (erythritol, allulose, or monk fruit), and a grain-free crust. Portion to 1/12 pie to stay around 5–6g net carbs per slice.

Q3: My filling didn’t set—what went wrong?

Likely not enough chill time or the base was too warm when folded with cream. Chill the pudding base 15–20 minutes, ensure the crust is fully cool, and fold gently.

Q4: Can I make this completely no-bake?

Yes. Use a no-bake keto crust (butter + fine almond flour + pistachio meal + sweetener, pressed and chilled). The filling remains no-bake; chill 60 minutes for firmer slices.

Q5: What’s the best sweetener here?

Powdered erythritol blends smoothly; for zero cooling effect, use allulose. Monk fruit blends are also excellent. Avoid granular forms in the whipped cream to prevent grit.

Q6: How can I add more pistachio flavor naturally?

Pulse extra-fine pistachio meal and fold 1–2 tbsp into the pudding base, or finish with a light drizzle of pistachio oil before serving.

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