A creamy, nutty dessert made with a smooth pistachio filling in a flaky pie crust, perfect for any occasion.

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Bake the pie crust according to package directions and allow to cool completely.
In a mixing bowl, whisk together the pistachio pudding mix and cold milk until smooth and thickened.
Fold in chopped pistachios.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fold half of the whipped cream into the pistachio mixture until well combined.
Pour the pistachio filling into the cooled pie crust and spread evenly.
Top with the remaining whipped cream and smooth the top.
Chill in the refrigerator for at least 4 hours or until set.
Garnish with additional chopped pistachios before serving, if desired.