Shell your pistachios and get about 1 cup of shelled pistachios.
Take shelled pistachios and put in a food processor and pulse until you get a coarse ground. Pour 1/8 cup of ground pistachios from the ground pistachios and reserve it. Take remaining ground pistachios (should be about 1/2 cup), and reserve them.
Place your oven rack in the center of your oven, and set your oven to 325 degrees.
Get all ingredients together.
Beat cream cheese, eggs, sugar, vanilla and 1/2 cup of ground pistachios until smooth
Pour into one extra large graham cracker crust. Bake at 325 degrees for 25 minutes. Remove from oven. Set oven to 400 degrees.
While pie is setting, mix sour cream, sugar, vanilla, 6 drops of green food coloring and 1/8 cup of ground pistachios. Mix until smooth.
Pour over baked cream cheese mixture. Bake for 10 minutes at 400 degrees. Remove from oven.
Let set for 10 minutes on wire rack. Place whole shelled pistachios on top if desired. Place in refrigerator until cool. Refrigerate after cutting.