• Begin by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the texture is uniformly moistened. Firmly pack this mixture into the base and up the sides of a 9-inch pie dish to create the crust. Bake for 10 minutes and allow to cool completely afterward.

For the Filling:

• In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until the mixture is smooth and creamy. In a separate bowl, whisk the milk and pistachio pudding mix on low speed until it thickens slightly, then combine it with the cream cheese mixture, beating on medium-high until fully blended and silky.
• Whip 1/2 cup of cold heavy cream with a mixer until stiff peaks form, which should take about 5 minutes. Carefully incorporate this whipped cream into the cream cheese and pudding mixture until merged and fluffy. Transfer the mixture into the cooled graham cracker crust.

Chilling the Pie:

• Cover the pie and place it in the refrigerator for a minimum of 3 hours; leaving it overnight will enhance the flavors even more.

For the Whipped Topping:

• Before serving, whip the remaining 1/2 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form. Use a piping bag or spoon to elegantly decorate the edges of the pie with this preparation. Finally, garnish with chopped pistachios for a crunchy touch and appealing finish.