Pistachio Pie Bars - Creamy, four-layer bars with a pie-like crust topped with cheesecake and pistachio deliciousness!
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Oh my gosh, friends. Am I excited to share these Pistachio Pie Bars with you today. These bars are a favorite from my childhood and they rank right up there with these little squares of deliciousness.
This was a practice run for Friday. We're invited to a St. Patrick's Day party over at our friends' house and I am assigned to bring dessert. For the last few years we've gotten together. Terrie makes a wonderful meal of corned beef, potatoes, carrots and parsnips. Before these parties I was pretty sure I wouldn't like corned beef. It just sounds horrible, but boy was I wrong. I am officially converted and a big fan of it today.
So for dessert, I wanted something creamy, light, delicious and St. Patrick's day-worthy. THIS totally fits the bill. I suppose you could also call it Pistachio Lush.
There are four layers to these bars: walnut crust, cheesecake, pistachio and whipped topping. I seriously could eat a pan of these bars just by myself. That's why I try to make them only when there's opportunity to share with A LOT of friends.
Can I let you in on one more little secret? I really don't like nuts. If you don't either, please don't let the walnuts sway you from trying this recipe. Oh, and as for the pistachio pudding, the pieces of pistachio are so minuscule, you can hardly tell they're in there.
The crust, in my opinion, tastes like a pie crust. Yes, a little nuttier, but it passed my "I really don't like anything with nuts" objection. I promise you'll love this!
It's seriously one of my favorites.
I bet you're wondering how long I'm going to go on talking before I dig into this little piece of heaven. Well, wait no longer. I'm getting a glass of milk and I'm going in.
I'm in. Life is good, and this year, St. Paddy's Day will be closed out with this light, creamy, luscious dessert! If you're still on the fence with what you're serving for St. Patrick's Day, try these awesome pistachio pie bars!
Pistachio Pie Bars
Ingredients
- 1 cup flour
- 1 stick (½ cup butter, softened)
- 1 ½ cups finely crushed walnuts (divided)
- 8 ounce cream cheese (softened)
- 1 cup powdered sugar
- 2 8 ounce tubs whipped topping, divided
- 2 3 ounce packages instant pistachio pudding
- 3 cups milk
Instructions
For the Crust
- Preheat oven to 350 degrees Fahrenheit.
- Combine flour, butter and 1 cup nuts. Press into a 13x9 inch greased pan.
- Bake 20 minutes. Cool.
For the Cheesecake Layer
- Beat cream cheese and powdered sugar together. Stir in one tub of the whipped topping. Spoon over crust.
For the Pistachio Layer
- Beat pudding and milk for 1-2 minutes or until thickened.
- Pour over cheesecake layer.
- Chill for at least 2 hours.
- Spread the remaining tub of whipped topping over the top of the pistachio layer.
- Sprinkle with remaining walnuts.
- Chill for 1-2 hours.
- Cut into squares and serve cold.
Notes
- Even Crust Thickness: When pressing the crust into the pan, aim for an even thickness throughout. This ensures that the crust bakes uniformly and provides a sturdy base for the layers above. Using the bottom of a flat measuring cup can help to compact the crust evenly.
- Thickening the Pistachio Layer: To ensure a creamy and thick pistachio layer, beat the pudding mix with the milk for the full 1-2 minutes as directed. This allows the pudding to fully thicken before pouring it over the cheesecake layer, resulting in a more stable and decadent filling.
- Proper Chilling Time: For best results, chill the pistachio pie bars for the recommended times. Allowing the dessert to chill for at least 2 hours after assembling ensures that the layers set properly and develop their flavors. Additionally, chilling the bars for another 1-2 hours after adding the final whipped topping layer allows the dessert to firm up, making it easier to slice into neat squares for serving.
Gloria
I made this recipe, seems not enough flour in bottom. The base was too buttery wet
Anonymous
thanks i lost my recipe for this. make it so often but could not remember quantities.
this one was just as i thought.
Jackie Simpson
Growing up, this was my brother's favorite dessert. My mom, aunt, and Granny called it "Robert Redford dessert...I have no idea why. Thanks for sharing your recipe!
Anonymous
I, too, was introduced to it as "Robert Redford Cake". I add maraschino cherries to the top.
Warren Hartman
Served this for St.Patty's Day (a little early) and it was met with rave reviews from my family. Not just gratuitous, these oohs and ahs were coming straight from the heart or the taste buds.
Thank You!
Sara
I love to hear that! Those bars are a family favorite! Glad you enjoyed them!
Sara
This is hands down my favorite dessert ever. I’ve made it twice. First time I made the full recipe. Second time I halved it and made it in an 8 x 8 dish. Both times was absolute perfection. Thank you!
Sara
This dessert is one of my favorites, too. It's a delicious, cool dessert, perfect for summer! Glad you enjoy it!
sharon gentile
can you use real whip cream instead of cool whip
Sara
Sure!
I
All the recipes I tried I loved.Please feel free to send more recipes. Thank you.
I can't seem to print,don't know why.
Jo-Anne the crazy lady
These sound so nice
Sara
Thank you, Jo-Anne! They're definitely a favorite!
Hope
I grew up in Ohio and this dessert was always at every holiday. We used every flavor of pudding for different occasions! Lemon is very good and chocolate was always a hit with us kids! 50 years later, I’m making pistachio for Easter dessert!
Terrie Leon
Looks delicious. Can't wait for St Patty's Day!!!
Sara
I hope you enjoy them! Can't wait to taste your glorious meal!
Marlene Schlegel
This looks delicious! I need to try it!