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Pistachio Ricotta Icebox Pie

Oh, how I love a dessert that checks all the boxes: simple, refreshing, and utterly delicious. This Pistachio Ricotta Icebox Pie is all of that and more! Imagine a creamy filling made with ricotta cheese, a subtle zing of lemon, and the irresistible crunch of pistachios, all nestled in a buttery graham cracker crust. Whether you're hosting a dinner party or just craving a sweet treat for yourself, this no-bake masterpiece is here to make your dessert dreams come true.
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Equipment

  • Tools You’ll Need
  • Mixing bowls (2)
  • Hand mixer or stand mixer
  • Spatula
  • Plastic wrap
  • Pie server

Ingredients
  

  • The Star Ingredients
  • Ricotta Cheese: The base of the filling giving it that creamy, slightly tangy texture.
  • Powdered Sugar: Sweetens the filling without grittiness.
  • Vanilla and Almond Extracts: A dreamy duo that enhances the flavors of the filling.
  • Heavy Cream: Whipped to airy perfection to lighten the texture.
  • Crushed Pistachios: Adds crunch and a nutty depth.
  • Lemon Zest and Juice: A hint of brightness to balance the richness.
  • Graham Cracker Crust: The perfect no-bake foundation for this pie.

Instructions
 

  • Step-by-Step Instructions
  • Prepare the Filling
  • In a large mixing bowl, combine:
  • Ricotta cheese
  • Powdered sugar
  • Vanilla extract
  • Almond extract
  • Salt
  • Lemon zest
  • Lemon juice
  • Mix everything until smooth and creamy. This is where the magic begins! The combination of citrus and creamy ricotta is pure heaven.
  • Whip the Cream
  • In a separate bowl, whip the heavy cream until stiff peaks form. Be patient—this step ensures your pie is light and fluffy.
  • Combine the Mixtures
  • Gently fold the whipped cream into the ricotta mixture. Use a spatula to keep the mixture airy and smooth.
  • Add the Pistachios
  • Fold in the crushed pistachios, ensuring they’re evenly distributed for a delightful crunch in every bite.
  • Assemble the Pie
  • Spoon the ricotta-pistachio filling into the pre-made graham cracker crust. Smooth the top with a spatula for a neat finish.
  • Chill
  • Cover the pie with plastic wrap and refrigerate for at least 4 hours—overnight is even better! This allows the flavors to meld and the filling to set beautifully.
  • Garnish and Serve
  • Before serving, sprinkle extra crushed pistachios on top. Slice it up and watch it disappear—this pie is a crowd-pleaser!