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Pistachio Ricotta Icebox Pie

1 from 1 vote
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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Ingredients Equipment Method

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.

Equipment

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

Method
 

  1. Step-by-Step Instructions
  2. Prepare the Filling
  3. In a large mixing bowl, combine:
  4. Ricotta cheese
  5. Powdered sugar
  6. Vanilla extract
  7. Almond extract
  8. Salt
  9. Lemon zest
  10. Lemon juice
  11. Mix everything until smooth and creamy. This is where the magic begins! The combination of citrus and creamy ricotta is pure heaven.
  12. Whip the Cream
  13. In a separate bowl, whip the heavy cream until stiff peaks form. Be patient—this step ensures your pie is light and fluffy.
  14. Combine the Mixtures
  15. Gently fold the whipped cream into the ricotta mixture. Use a spatula to keep the mixture airy and smooth.
  16. Add the Pistachios
  17. Fold in the crushed pistachios, ensuring they’re evenly distributed for a delightful crunch in every bite.
  18. Assemble the Pie
  19. Spoon the ricotta-pistachio filling into the pre-made graham cracker crust. Smooth the top with a spatula for a neat finish.
  20. Chill
  21. 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.
  22. Garnish and Serve
  23. Before serving, sprinkle extra crushed pistachios on top. Slice it up and watch it disappear—this pie is a crowd-pleaser!

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