Best Jewelled Pork Pistachio Pie Recipes

JELL-O PISTACHIO PIE

Jell-O Pistachio Pie image

My grandmother had me try this out one day for a dessert, and ever since then, we have this pie all the time. It's simple, fast, and tasty! You can substitute the pistachio pudding for any other kind of pudding you prefer; my grandpa loves the pie I make with butterscotch pudding instead of pistachio. :)

Provided by spxceoddity

Categories Pie

Time 1h7m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 4

Ingredients

1 graham cracker pie crust, preferably 9 inches
1 (3 1/2 ounce) box jell-o pistachio pudding mix
2 cups cold milk (for pistachio pudding mix)
1/2 cup Cool Whip (optional)

Steps:

Make box of Jell-O Pistachio Pudding Mix according to instructions; allow to soft-set for about seven minutes. This is two minutes more than it says on the box, but it will allow it to set a little more firmly.
With a spoon, fill graham cracker pie crust with pistachio pudding. Press the bottom of the spoon lightly onto the pudding and smooth it, using sweeping motions across the whole pie.
Optional: Take 1/2 cup Cool Whip and place into a piping bag. For a makeshift piping bag, spoon some Cool Whip into a Zip-Loc plastic baggie and cut off one of the corners at the bottom of the bag. Pipe large dollops of Cool Whip around the pie, spacing them apart evenly.
Put pie into refrigerator and allow to set for one hour; for a firmer pie, place in the freezer for twenty minutes.

JEWELED MOROCCAN PILAF WITH PISTACHIO NUTS

Jeweled Moroccan Pilaf with Pistachio Nuts image

Say goodbye to boring rice! This dish packs a flavorful punch with broth, sweet-tart fruit, warming spice and salty pistachio nuts.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 cup diced onions
2 teaspoons ras el hanout (Moroccan seasoning blend)
3/4 teaspoon salt
1 cup uncooked basmati rice, rinsed
2 cups Progresso™ vegetable broth (from 32-oz carton)
1/2 cup golden raisins
1/2 cup chopped apricots
1/2 cup roasted salted pistachio nuts, chopped

Steps:

In 4-quart Dutch oven, melt butter over medium-high heat. Add onions, ras el hanout and salt; cook 3 to 4 minutes, stirring frequently, until translucent.
Add rice; cook and stir 1 minute; add broth, raisins and apricots. Heat to boiling over high heat, stirring frequently. Cover and reduce heat to low; cook about 18 minutes or until tender but not mushy.
Stir in pistachio nuts.

Nutrition Facts : Calories 370, Carbohydrate 63 g, Cholesterol 10 mg, Fat 2, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 16 g, TransFat 0 g