Pistachio-pecan-two-chocolate refrigerator pie

A refrigerator pie with pistachios, pecans, white and dark chocolate.
A refrigerator pie with pistachios, pecans, white and dark chocolate.

THIS EASY NO-BAKE WHITE CHOCOLATE AND PISTACHIO PIE has a pecan and dark-chocolate crust. Before serving be sure to leave three hours to freeze the pie and another 30 minutes to defrost it in the refrigerator. A tip: start by soaking the pistachios in water for the filling so they’ll be ready to use after making the crust.

Pistachio-pecan-two-chocolate refrigerator pie


  • 1 cup pecans, whole or pieces
  • Four pitted Medjool dates
  • 3 tablespoons maple syrup
  • 1/2 cup unsweetened dark cocoa powder
  • 1 teaspoon vanilla
  • Pinch sea salt
  • Filling:
  • 2 cups pistachio pieces
  • 1/2 cup water from soaking pistachios
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla
  • 3/4 cup white cocoa powder
  • 1/2 cup melted coconut oil


  1. Roast pecans in 400-degree oven for eight minutes. Cool completely.
  2. Finely grind pecans in food processor.
  3. Add Medjool dates, maple syrup, unsweetened cocoa powder, vanilla extract and sea salt.
  4. Process until blended.
  5. Press mixture into bottom of spring-form pan.
  6. Filling:
  7. In a bowl cover pistachio pieces with water and soak for 20 minutes. Drain pistachios, (*reserving one-half cup of liquid.)
  8. In food processor whip soaked pistachios until creamy.
  9. Add one-half cup pistachio water, maple syrup and vanilla extract.
  10. Add white cocoa powder and melted coconut oil.
  11. Blend until smooth and pour on crust.
  12. Freeze three hours.
  13. Refrigerate for at least 30 minutes, or until ready to serve.
  14. When chilled remove from pan and cover pie with white chocolate chips, or mix of white and milk chocolate chips. Serve berries on the side.
  15. Refrigerate leftover pie.
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