These Pistachio Pie Bars are creamy, four-layer bars with a buttery, pie-like walnut crust, topped with a sweet cheesecake layer and silky pistachio pudding. Finished with fluffy whipped topping and a sprinkle of crushed walnuts, this no-bake dessert is a simple yet irresistible treat that’s perfect for any occasion. With its rich flavors and satisfying textures, it’s a guaranteed crowd-pleaser!
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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 O'Henry Bars!
Perfect for holidays, potlucks, or family celebrations, these pistachio dessert bars are a must-have refrigerated treat. The vibrant green color of the pistachio pudding makes them a standout dessert for St. Patrick’s Day, Easter, or Christmas. Their creamy layers and nutty crunch ensure they’ll be the first dessert to disappear from the table!
I love making pie bars because you get all your favorite pie flavors without all the hassle! Some of my other favorite recipes include these Pumpkin Pie Bars, Apple Pie Bars and Cherry Cheesecake Bars!
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Why You'll Love This Recipe
- Easy To Make: These bars are incredibly simple to prepare, giving you all the delicious flavors of pie without the hassle of rolling out dough or perfecting a crust.
- Fun and festive: Enjoy these creamy pistachio bars for your next St. Patrick's Day get together! They're delicious, green and SO much fun!
- Great to Prep Ahead: These refrigerated bars are perfect for making in advance. Prep them 1-2 days ahead of your event, and they’ll still taste fresh and delicious when it’s time to serve.
- Crowd-Pleaser: With their creamy layers, nutty crust, and light, fluffy topping, these bars are a guaranteed hit at potlucks, holidays, and family gatherings.
- Customizable: While the pistachio pudding adds a unique flavor, you can easily switch it up with other pudding flavors to create your own twist on this no-bake dessert!
- Perfect for Any Occasion: Whether it’s a casual weekend treat or a special holiday dessert, these pistachio pie bars are always a hit!
Ingredients
Gather the ingredients below to make these delicious pie bars!
- Flour: I used regular all-purpose flour to create the crust. I have not tested this recipe with gluten-free flour but if you give it a shot, let me know how it works!
- Butter: Make sure your butter is softened so it will mix properly with the flour to make the crust.
- Walnuts: Walnuts baked into the crust add the perfect crunch and flavor.
- Cream cheese: I used regular cream cheese. You could also use reduced-fat. Make sure your cream cheese is softened.
- Powdered sugar: The powdered sugar helps stabilize our pudding layer.
- Whipped topping: Use Cool Whip or a similar whipped topping (the kind found in the freezer section, not canned whipped cream).
- Pistachio pudding: Make sure to grab the instant pistachio pudding (not the bake and serve kind).
- Milk: Any type of milk you prefer works for this recipe!
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Nuts: If walnuts aren’t your favorite, swap them for pecans, cashews, peanuts, almonds, or even omit them entirely and use crushed graham crackers, vanilla wafers, or pretzels for the crust.
- Pudding: While pistachio pudding is perfect for the green color, you can easily substitute other flavors. Try vanilla, butterscotch, cheesecake, chocolate, or even lemon for a new twist.
- Crust: For a different base, use graham cracker crumbs, crushed shortbread cookies, or a classic pie crust instead of the walnut crust.
- Whipped Topping: Substitute the whipped topping with freshly whipped cream for a homemade touch, or try flavored whipped topping to add a subtle twist.
- Toppings: Sprinkle the bars with mini chocolate chips, shredded coconut, or a dusting of cocoa powder instead of walnuts for variety.
- Dairy-Free Option: Use plant-based butter, dairy-free cream cheese, and non-dairy whipped topping to make this recipe suitable for those avoiding dairy.
- Individual Servings: Instead of making a large pan, divide the ingredients into mini tart pans or ramekins for individual servings.
How to Make Pistachio Pie Bars
Once you've gathered all your ingredients, preheat the oven to 350°F and follow the steps below to make the pistachio bars.
- Combine flour, butter and 1 cup nuts. Press into a 13x9 inch greased pan.
- Bake 20 minutes. Cool.
- Beat cream cheese and powdered sugar together. Stir in one tub of the whipped topping. Spoon over crust.
- 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.
Helpful Tips
- Even Crust Thickness: Press the crust evenly into the pan for a sturdy base. Using the bottom of a flat measuring cup helps compact it uniformly.
- Thickening the Pistachio Layer: Beat the pudding mix and milk for the full 1-2 minutes to ensure a thick, creamy filling that sets properly.
- Proper Chilling Time: Chill the bars for at least 2 hours after assembling and another 1-2 hours after adding the whipped topping to help the layers set and make slicing easier.
- Cool the Crust Completely: Let the crust cool fully before adding the cheesecake layer to avoid melting or sogginess.
- Cut Cleanly: For neat squares, use a sharp knife and wipe it clean between slices.
Recipe FAQs
Yes, while pistachio pudding gives a unique flavor and color, you can use vanilla, butterscotch, chocolate, or cheesecake pudding for variety.
Yes! Pistachio pie bars can be made a day or two in advance. Simply store them in the refrigerator in an airtight container until ready to enjoy.
For best results, chill the pistachio pie bars for at least 2 hours after assembling to set the layers and enhance the flavors. Chill for an additional 1-2 hours after adding the whipped topping to ensure the dessert firms up for easy slicing.
Baking the crust and letting it cool before adding the pudding layer helps the crust stay crisp. The crust will begin to softer after a few days in the fridge but will still taste delicious.
Use a sharp knife and wipe it clean with a damp cloth between cuts. This prevents layers from smudging and ensures neat squares.
Storage & Freezing Instructions
Storage Instructions
Store pistachio pie bars in the fridge for 5-7 days. The crust will start to soften the longer these bars sit in the fridge but the taste is just as delicious!
Freezing Instructions
While you can freeze pistachio pie bars, it’s not ideal as the pudding and cheesecake layer may lose their texture. If needed, wrap them tightly and freeze for up to a month, then thaw in the refrigerator. For the best taste and consistency, refrigerate and enjoy fresh!
More St. Patrick's Day Recipes You'll Love
Looking for other recipes like this? Try these:
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If you decide to try this pistachio pie bars recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how it went in the 💬 comments below! I’d love to hear from you!
Pistachio Pie Bars
Ingredients
- 1 cup flour
- ½ cup butter (i.e. 1 stick, 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: Press the crust evenly into the pan for a sturdy base. Using the bottom of a flat measuring cup helps compact it uniformly.
- Thickening the Pistachio Layer: Beat the pudding mix and milk for the full 1-2 minutes to ensure a thick, creamy filling that sets properly.
- Proper Chilling Time: Chill the bars for at least 2 hours after assembling and another 1-2 hours after adding the whipped topping to help the layers set and make slicing easier.
- Cool the Crust Completely: Let the crust cool fully before adding the cheesecake layer to avoid melting or sogginess.
- Cut Cleanly: For neat squares, use a sharp knife and wipe it clean between slices.
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!