1 (8 inch) graham cracker pie crust
2 eggs
4 (3 oz.) pkg. cream cheese, room temperature
2 c. sour cream, divided
4 tbsp. powdered sugar
1/2 tsp. vanilla
1 (3 oz.) pkg. pistachio instant pudding mix

Beat eggs together, gradually add softened cream cheese and beat well. Add pistachio pudding mix and one cup of the sour cream, mixing until smooth. Pour into crust. Bake at 375 degrees for 30 minutes.

Meanwhile, make the Sour Cream Topping. Beat together 1 cup sour cream, 4 tablespoons powdered sugar and 1/2 teaspoon vanilla. After pie has baked the 30 minutes, spread on the topping and bake 5 minutes. Cool, then chill 4-5 hours.