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Preheat oven to 350F.
To make the crust, add the flour and pistachios to a food processor and blend until the pistachios are finely chopped.
Add the powdered sugar and butter and pulse until the mixture is combined.
Press the crust into a pie plate (I use a 9-inch pie plate) and bake for 13-15 minutes or until golden brown.
Let the pie crust cool completely.
Add the cream cheese and powdered sugar to a large mixing bowl or in the bowl of a stand mixer.
Mix until smooth and then fold in one cup of whipped topping; set aside.
Whisk together the pudding mix and cold milk. Let it set for 5-10 minutes until the pudding is thickened.
Spread the cream cheese mixture into the cooled pie crust.
Add the pudding and spread over the cream cheese.
Top with the remaining whipped topping and sprinkle with chopped pistachios, if desired.
Let chill for at least an hour to set up before serving.