I stumbled upon this fun retro dessert: a no‑bake Watergate Salad transformed into a creamy, pistachio‑filled pie. It features a buttery graham cracker crust and a fluffy pistachio filling studded with pineapple, marshmallows, and nuts—finished with whipped topping and garnished with chopped pistachios.
Why I’ll Love This Recipe
I love how this brings the classic Watergate Salad into pie form—same nostalgic flavors but with the structure and elegance of a sliceable dessert. The pistachio pudding adds a smooth, vivid green base, while pineapple, mini marshmallows, and chopped pistachios give texture and sweetness. It’s refreshing, effortless, and perfect for warm weather entertaining.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (3.4 oz) box instant pistachio pudding mix
1 (20 oz) can crushed pineapple in juice (drained about ¼ cup juice)
1 (8 oz) container Cool Whip (frozen whipped topping), thawed
2 cups mini marshmallows
1 cup chopped pistachios
1 9‑inch graham cracker pie crust (store‑bought or homemade)
directions
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Drain about ¼ cup of the crushed pineapple juice, then stir the pineapple and pudding mix together until combined.
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Fold in the Cool Whip gently to keep the mixture light and fluffy.
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Stir in mini marshmallows and chopped pistachios evenly.
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Spoon the filling into the prepared graham cracker crust, smoothing the top.
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Chill for at least 2 hours before slicing and serving. Add whipped topping or additional nuts or even maraschino cherries on top if desired.
Servings and timing
This recipe makes about 10 servings. It takes roughly 20 minutes to assemble, then a chill time of 2 hours, totaling 2 hours and 20 minutes before it’s ready to serve.
Variations
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I sometimes swap the pistachios for pecans or even walnuts inside the pie.
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If I skip marshmallows, I still love adding shredded coconut or diced fresh pineapple for sparkle.
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I’ve tried a Nilla wafer crust or shortbread type crust when I want a twist.
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For extra flavor, I occasionally add a pinch of almond extract to the pudding mix.
storage/reheating
I store the pie covered in the refrigerator, and it holds well for up to 3 days. Since it uses Cool Whip, I can also freeze it—though I skip adding fresh whipped topping beforehand, just topping after thawing.
FAQs
What if my pie filling seems watery?
If the pineapple isn’t properly drained or too much juice is included, it can thin the pudding. I always drain about ¼ cup juice or more if needed to keep the filling firm.
Can I use homemade whipped cream instead of Cool Whip?
Yes, but Cool Whip holds up better over time. Homemade whipped cream will work, but it may soften sooner especially when frozen or stored overnight.
Can I add other fruits to the pie?
Absolutely—I sometimes add mandarin oranges or shredded coconut for extra flavor. Some readers reported it works well with oranges too.
Can I make this pie ahead?
Definitely—I often assemble it the night before. Just keep it tightly covered in the fridge and garnish right before serving for a fresher look.
Can I freeze the pie?
Yes. This pie freezes well thanks to the Cool Whip, but I skip decorating until after it thaws. Freezing without toppings helps preserve texture.
Conclusion
I find this Watergate Salad Pie to be an ideal retro dessert that’s both nostalgic and elegant. It combines creamy pistachio pudding, pineapple sweetness, marshmallow fluff, and nutty crunch in a no‑bake graham crust. Perfect for potlucks or summer celebrations, it’s sure to be nostalgic and crowd‑pleasing with minimal fuss.
Print
Watergate Salad Pie
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
Description
A retro twist on the classic Watergate salad, this no-bake pie blends pistachio pudding, pineapple, whipped topping, and marshmallows into a creamy, dreamy chilled dessert in a graham cracker crust.
Ingredients
1 (3.4-ounce) box instant pistachio pudding mix
1 (20-ounce) can crushed pineapple in juice, undrained
1 cup miniature marshmallows
1/2 cup chopped walnuts or pecans
8 ounces whipped topping (like Cool Whip), thawed
1 prepared graham cracker crust (9-inch)
Additional whipped topping and chopped nuts for garnish (optional)
Maraschino cherries for topping (optional)
Instructions
In a large bowl, stir together the pistachio pudding mix and crushed pineapple (with juice) until fully combined.
Fold in the miniature marshmallows and chopped nuts.
Gently fold in the whipped topping until the mixture is creamy and evenly mixed.
Spoon the filling into the prepared graham cracker crust and smooth the top.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, garnish with additional whipped topping, nuts, and maraschino cherries if desired.
- Prep Time: 10 minutes
- Chilling Time:: 4 hours
- Category: Dessert
