• Begin by preheating the oven to 350°F.

For the Crust:

• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
• Firmly press the crumb mixture into the bottom and sides of a 9-inch pie plate for an even crust.
• Bake the crust for 10 minutes, then allow it to cool completely before filling.

For the Filling:

• In a larger bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium until the mixture is smooth.
• In another bowl, combine cold milk with the pistachio pudding mix using low speed until it begins to thicken. Then incorporate this pudding mixture into the cream cheese mixture and blend on medium-high until creamy.
• In a separate bowl, whip the cold heavy cream to stiff peaks, which takes about 5 minutes. Carefully fold this whipped cream into the pistachio cream mixture until fully combined.
• Pour the creamy filling into the cooled graham cracker crust, smoothing it out evenly.
• Cover the pie and refrigerate it for at least 3 hours, though letting it sit overnight provides the best flavor.
• When ready to serve, whip the remaining heavy cream with powdered sugar and vanilla extract until stiff peaks form.
• Pipe the whipped cream around the pie’s edges and sprinkle with chopped pistachios for added texture, if desired.