Healthy No Bake Pistachio Mousse Pie Recipe

Healthy No Bake Pistachio Mousse Pie on a white plate with more pie in the background

Healthy No Bake Pistachio Mousse Pie Recipe

This Healthy No Bake Pistachio Mousse Pie features a rich chocolate crust and a velvety green filling made with real cream. By using a clever cottage cheese blender hack, it delivers a high-protein treat that tastes like an old-fashioned cream pie. It is a unique and refreshing dessert that is easy to whip up for St. Patrick's Day, Easter, or any celebration!

Course Dessert

Cuisine North American

Keyword chocolate crust, cream, pie, pistachio

Special Diet high-protein, weight watchers

Prep Time 20

Chlling 6

Total Time 6 20

Servings slices

Calories 354kcal

Author Terri Gilson

Equipment

blender

Ingredients

Chocolate Crust

400 gram - bag of chocolate baking crumbs about 3 cups
⅔ cup melted unsalted butter *you can use light butter

Filling

2 cups Low-fat or Non-fat Cottage Cheese.
4 tablespoon Dry Pistachio instant pudding mix - use sugar -free if you prefer
¼ cup Plain Non-fat Greek Yogurt
¼ cup light cream cheese
¾ cup Heavy whipping cream (liquid) *reserve about ⅓ cup for garnish
2 tablespoon Agave syrup
½ teaspoon green food coloring (optional)) * I recommend Wilton gel colors (Kelly Green)

Garnish

¼ cup chopped pistachios
⅓ reserved whipped cream

Get Recipe Ingredients

Instructions

Heads up! This recipe needs a minimum 6 hours of chilling before serving.
PREP: Spray the bottom of an 8-inch or 9 inch springform pan with non- stick cooking spray.
In a medium bowl, combine chocolate crumbs and ⅔ cup melted butter and mix until all the crumbs are moistened and a thick, crumbly paste forms.
400 gram - bag of chocolate baking crumbs, ⅔ cup melted unsalted butter
Press mixture into the bottom of the springform pan. Level and press to the bottom of the pan using a rubber spatula and neatly taper at the edge. Cover the pan with plastic wrap and place in the fridge for 15 minutes
Place the cottage cheese, pudding mix, Greek yogurt, and optional sweetener into a high-speed blender or food processor.
2 cups Low-fat or Non-fat Cottage Cheese., 4 tablespoon Dry Pistachio instant pudding mix, ¼ cup Plain Non-fat Greek Yogurt, ¼ cup light cream cheese, 2 tablespoon Agave syrup
Blend until it is completely smooth and looks like a thick green cloud. No lumps allowed!
Beat whipped cream to stiff peaks (you can add a little white sugar to the reserved topping portion if desired)
*Reserve about ⅓ cup for garnish, if desired (you can just beat in a little white sugar for taste.
¾ cup Heavy whipping cream (liquid)
Pour the green mixture into a large bowl. Gently fold in the 1 cup of light whipped topping using a spatula. This incorporates air, transforming the dense cheese into a spectacular mousse.
*If you are making this for St. Patrick's Day, this is where you add green food coloring, if you choose. I recommend using a gel color such as Wilton Kelly Green
Pour the filling into the chocolate or graham cracker crust. Smooth the top and refrigerate for at least 6-8 hours (overnight is best) to allow the pudding mix to fully firm up the pie.
*You can see in the main photos that I took the pie out too soon, in order to photograph it, and it's not completely set.

Garnish:

Pipe a border of whipped cream around the edge of the pie with a 1M tip or use the 1M tip to dab whipped cream around the edge of the pie, then sprinkle on chopped pistachios.
⅓ reserved whipped cream, ¼ cup chopped pistachios

Notes

Storage:

Refrigeration: Store this pistachio pie in the fridge, tightly covered, for up to 3 days. I recommend using a deep pie carrier or a dish with a lid to protect the mousse and keep it from absorbing other odors in the refrigerator.
Freezing: I do not recommend freezing the entire pie, as the combination of cottage cheese and Greek yogurt can sometimes become slightly grainy once thawed. The whipped cream will also become runny.
The "Frozen Treat" Exception: If you enjoy a very firm, ice-cream-like texture, you can freeze individual slices for up to a month. Just wrap them tightly in plastic wrap and eat them directly from the freezer for a refreshing frozen treat!

Expert Recipe Tips:

The Flavor Balancer: If the mixture tastes too "tangy" after blending, add a tiny pinch of sea salt and an extra ¼ teaspoon of almond extract. This neutralizes the acidity of the yogurt without needing more sugar.
Avoid Lumps: Ensure your cream cheese is at room temperature before blending to ensure the smoothest possible mousse.
Clean Slicing: For professional results, run a sharp knife under hot water and wipe it dry between every cut.
Firmness: Allow pie to set in the fridge for at least 6-8 hours, preferrably overnight.

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