JELL-O PISTACHIO PIE
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
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.
EASY PISTACHIO PUDDING PIE
Live your best non-baking dream with this Easy Pistachio Pudding Pie. Take a ready-made graham cracker crumb crust, add marshmallows and a whipped topping for a delicious pistachio pudding pie.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
- Spoon 1-1/2 cups pudding into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallow layer in crust.
- Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 41 g, Fiber 0 g, Sugar 28 g, Protein 3 g
PISTACHIO CREAM PIE
Once, I was making a pudding and coconut pie for my mother's uncle and decided to toss in some pineapple and cream cheese. Though everyone else really liked it, he didn't, and called it 'Yucka Pie'. My husband and kids love it, though. and I'm happy because they're getting even a little more fruit without realizing it!-Lucille M. Gendron, Pelham, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in pineapple. Spoon into crust., Spread with whipped topping; sprinkle with coconut. Refrigerate until serving.
Nutrition Facts : Calories 338 calories, Fat 19g fat (11g saturated fat), Cholesterol 35mg cholesterol, Sodium 389mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
PISTACHIO CREAM PIE
This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
- Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
- Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.
Nutrition Facts : Calories 761.7 calories, Carbohydrate 76.7 g, Cholesterol 83.9 mg, Fat 47.1 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 30.8 g, Sodium 618.7 mg, Sugar 50 g
COCONUT PISTACHIO PIE
We simply loved the lightly toasted coconut crust that paired so well with the pale green pistachio pudding in this quick pie. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm., In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust. , Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 371 calories, Fat 22g fat (17g saturated fat), Cholesterol 29mg cholesterol, Sodium 520mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
EASY BANANA AND PISTACHIO PUDDING PIE
Make and share this Easy Banana and Pistachio Pudding Pie recipe from Food.com.
Provided by Healthy Debbie
Categories Pie
Time 30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 450 degrees to bake the pre-made piecrust and follow package directions.
- Mix the milk with the instant pudding for 1 minute on medium.
- Slice the bananas into a bowl and mix with the lemon juice.
- Layer the bananas into the bottom of the baked and cooled piecrust.
- Pour the instant pudding mix over and smooth it to the edges.
- Let it chill and set in the refrigerator. Spread Cool Whip on top and sprinkle with the crushed pistachio nuts.
RASPBERRY-PISTACHIO ICE CREAM PIE WITH ALMOND PRALINE
Steps:
- Make crust:
- Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.
- Make praline:
- Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.
- Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread raspberry gelato evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)
- Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired.
- *Available at Italian markets and some supermarkets.
PISTACHIO PIE
Make and share this Pistachio Pie recipe from Food.com.
Provided by Jessica
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Combine with a mixer Dream Whip and 1 cup milk.
- Add vanilla and almond extracts and mix.
- Add pudding mix and remaining milk and beat until thickened and fluffy.
- Pour into pie shell and refrigerate.
Nutrition Facts : Calories 1628.5, Fat 84.1, SaturatedFat 27.7, Cholesterol 93.9, Sodium 1695.8, Carbohydrate 187.9, Fiber 3.7, Sugar 92.5, Protein 32
SOUR CHERRY PIE WITH PISTACHIO CRUMBLE TOPPING
If you've never had a cherry pie made with fresh sour cherries, this will be a revelation. The pistachio crumble topping provides a perfect contrast to the sweet, yet tart cherry filling - vanilla ice cream really is a must for this one!!
Provided by Chef mariajane
Categories Pie
Time 1h15m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F.
- On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inch diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press gently so that it lines the bottom and sides of the pan - there should be some dough overhanging the edges. Leaving about 1/2-inch overhang, cut off any dough in excess of that. Tuck the overhang under and pinch the edges decoratively to make a fluted edge.
- In a large bowl, combine the sugar and cornstarch. Add the cherries and vanilla and stir until evenly coated. (If using frozen cherries, let thaw at room temperature before proceeding with the recipe).
- Place the pistachios in the bowl of a food processor. Chop coarsely using on/off pulses. Remove to a bowl. Add flour, butter and brown sugar to the processor and process, using on/off pulses until it form a crumble mixture that sticks together in clumps. Return the chopped pistachios to the processor and process briefly just until mixed.
- Spoon the cherry filling into prepared pastry crust, and sprinkle evenly with pistachio crumble topping.
- Place the pan on a pizza pan or a cookie sheet (to contain any spill-over from the pie as it bakes) and place in the preheated oven.
- Bake at 425F for 15 minutes, then lower the heat to 375F and continue baking for about 60 minutes or until the filling begins to bubble through the crumble topping and the cherries are tender when pierced with a sharp knife.
- Let cool slightly before serving with vanilla ice cream.
PISTACHIO CREAM PIE
This pie reminds me of the watergate salad my grandma always used to make for Thanksgiving and Christmas.
Provided by shimmerysummersun
Categories Pie
Time 15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small mixing bowl, beat the cream cheese, milk, and pudding mix until smooth.
- Fold in the pineapple.
- Spoon mixture onto the crust.
- Spread with top with the whipped topping.
- Sprinkle with toasted coconut.
- Cover and refrigerate pie until time to serve.
- *You could sub sugar free whipped topping to make this a little more diabetic friendly. And I know the stores carry some sugar free pudding mixes, but I'm not sure if pistachio is one of them*.
Nutrition Facts : Calories 428.8, Fat 29.1, SaturatedFat 14.1, Cholesterol 62.5, Sodium 385.6, Carbohydrate 37.3, Fiber 0.9, Sugar 22.4, Protein 6.7
BANANA PISTACHIO PIE
This sounds so good. I want to make it soon and am posting it so I won't forget it. Found in Easy Home Cooking.
Provided by jovigirl
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine graham cracker crumbs and margarine in small bowl, stirring with fork until crumbly. Press onto bottom of 9-inch pie plate.
- Prepare pudding mix according to box directions, using 2 1/2 cups milk. Gently stir in banana and cinnamon; fold in 1 cup whipped topping.
- Pour into prepared crust.
- Refrigerate at least 1 hour.
- Top with additional whipped topping before serving, if desired.
PISTACHIO CREAM CHEESE PIE
Steps:
- BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Spread onto bottom of crust.
- POUR 1-2/3 cups milk into another large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Immediately stir in the remaining whipped topping, extract, and food coloring. Spread over cream cheese layer in crust. Top with chocolate topping or syrup.
- REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY-PISTACHIO CRUMBLE PIE
A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.
Categories Bon Appétit Pie Strawberry Pistachio Summer Bake Michigan Poppy
Yield Serves 8
Number Of Ingredients 20
Steps:
- Make the crumble:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely grind in a spice mill, or finely chop with a knife.
- Mix pistachios, flour, oats, brown sugar, lemon zest, poppy seeds, cardamom, and salt in a medium bowl. Using your fingers, work in butter until no dry spots remain and crumble holds together when squeezed. Chill while you make the pie filling.
- Make the filling and assemble:
- Toss strawberries, tapioca starch, granulated sugar, lemon zest, lemon juice, and salt in a large bowl to combine.
- Using a small offset spatula, spread cream cheese in an even layer over bottom of crust. Scrape strawberry mixture into crust, mounding into a dome. Sprinkle crumble evenly over top, breaking up any very large pieces.
- Place pie dish on a foil-lined rimmed baking sheet (to catch any rogue juices) and bake pie, tenting with foil if crumble starts to get too dark before filling is done, until crumble is brown and strawberry filling is bubbling around edges, 1 1/2-1 3/4 hours. Transfer to a wire rack and let cool before slicing, at least 4 hours.
- Top pie with chopped pistachios just before serving.
- Do Ahead
- Pie can be baked 1 day ahead. Store uncovered at room temperature.
PISTACHIO PIE
I have made this pie for many years and have always received tons of compliments. This pie is so quick and easy to make. This is a really cool and refreshing dessert. Enjoy!
Provided by Diane Taylor
Categories Fruit Desserts
Time 5m
Number Of Ingredients 4
Steps:
- 1. Mix all ingredients and pour into graham cracker pie crust. Refrigerate or freeze pie until ready to serve. If pie is frozen allow pie to thaw 15 minutes before cutting.
BANANA PISTACHIO PIE
Steps:
- 1. Combine graham cracker crumbs and butter in small bowl mix until crumbly. Press crumb mixture onto bottom of 9inch pie plate.
- 2. Prepare pudding mix according to package directions for pie. using 2 1/2 cup milk. Gently stir in banana and cinnamon, fold in 1 cup of cool whip.
- 3. Pour into prepared crust. Rerigerate at least one hour. Top with additional whipped topping(fancy like the picture or spreak on top.
BERRY PISTACHIO PIE
My grandmother used to make this pie when I was a small child. A Brooklyn woman gave her the recipe, but my grandmother could never remember the woman's name or the name of the pie, comically dubbing it Lady from Brooklyn's Pie. Feel free to use any flavored gelatin, or try walnuts or pecans instead of pistachios. I use a store-bought graham cracker crust, but you can also use a chocolate graham cracker crust. -Judy DeGrottole, New York, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in cold water, lemon zest and 1 tablespoon lemon juice. Refrigerate, covered, until almost firm, 1-1/2-2 hours., Fold 2 cups whipped topping into gelatin. Beat until smooth, 1-2 minutes. Fold in pistachios. Transfer to crust. Refrigerate, covered, at least 4 hours., To serve, spread 1-1/2 cups whipped topping over gelatin mixture. Toss berries with remaining lemon juice; spoon over pie. Sprinkle with coconut and, if desired, additional pistachios. Serve with remaining whipped topping.
Nutrition Facts : Calories 345 calories, Fat 18g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
PISTACHIO & CRANBERRY PORK PIE
Make this extra special pork pie recipe a couple of days ahead, ready to slice into at your festive buffet party
Provided by Good Food team
Categories Buffet, Main course
Time 1h50m
Number Of Ingredients 16
Steps:
- Put the cranberries in a pan with the sugar and orange juice. Bring to a simmer, then cook until the berries start to burst and the sauce thickens. Set aside to cool.
- Heat the oil in a small pan and fry the onion until soft. Add the bacon and garlic, and cook until the bacon starts to brown, then stir through the thyme, sage and some seasoning. Allow it to cool slightly, then mix with the pork and pistachios. Season with salt, pepper and freshly grated nutmeg. Set aside.
- Heat oven to 200C/180C fan/gas 6. Tip the flour into a bowl with 2 tsp salt. Put lard and milk into a pan with 150ml water, then heat until the lard has completely melted. Pour into the flour and beat with a wooden spoon until a ball of dough is formed. Knead briefly on a lightly floured surface until smooth.
- Take two-thirds of the pastry and roll out between two sheets of baking parchment into a circle large enough to line the base and sides of a 20cm cake tin (about 4-6cm high with a slight overhang. Press the pastry into the tin making sure to push it into the corners. Pile half the filling into the pastry and flatten into an even layer. Spread over two-thirds of the cranberry sauce, then finish with remaining pork and roughly smooth the top. Keep the rest of the cranberry sauce in the fridge to serve with the pie.
- Roll out remaining pastry between baking parchment and cut to a 20cm round. Place onto the pie and glaze the edge with some beaten egg. Fold up the overhanging pastry and press down to seal. Make a steam hole with the tip of a knife, then glaze the pie with more beaten egg. Cook for 30 mins, then reduce the heat to 180C/160C fan/gas 4. Continue cooking for 40 mins until the pastry is golden and a skewer inserted into the centre of the pie and left for 10 secs feels very hot. Cool on a wire rack. Serve with the reserved cranberry sauce. Will keep in the fridge for up to 3 days. Watch our pork pie video for extra tips.
Nutrition Facts : Calories 552 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.44 milligram of sodium
PISTACHIO PUDDING PIE
Make and share this Pistachio Pudding Pie recipe from Food.com.
Provided by agshare
Categories Pie
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- mix dry pudding mix with crushed pineapple.
- whip in cool whip lite.
- pour into baked pie shell.
- refrigerate until set.
Nutrition Facts : Calories 193.1, Fat 11.2, SaturatedFat 5.1, Cholesterol 0.6, Sodium 137.6, Carbohydrate 21.4, Fiber 1.1, Sugar 10.8, Protein 2.4
EASTER PISTACHIO ALMOND PUDDING PIE
This dreamy springtime dessert is perfect to serve after your Easter meal. It's so light and tasty with rich pistachio and almond flavors. We've made ours skinny by using reduced-fat butter in our crust, reduced-fat milk and Cool Whip Lite instead of regular and topping with good for you almonds. The result is a little bit of heaven, especially since it takes 10 minutes of prep time!
Provided by Nancy Fox
Categories Pie
Time 20m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Coat a spring-form pan or pie pan with cooking spray.
- In a medium bowl add graham cracker crumbs and melted butter. Mix together until the crumbs are coated. Set aside 2 tablespoons for the topping.
- Spread the remaining coated crumbs evenly in the prepared pan. Pat the crumbs down.
- Bake for 10 minutes. Remove from oven and place in refrigerator to quickly cool.
- In the meantime, in a large bowl, add milk, dry pudding mix, and almond extract. Beat with a wire whisk for about 2 minutes until thickened. Using a rubber spatula, gently fold in 1½ cups Cool Whip. Spoon into cooled pan. Spread evenly.
- To the pudding bowl add the remaining Cool Whip. Add one drop of each red and blue food coloring and gentle mix with a rubber spatula. This should create a light lavender colored batter. Spread this lavender batter evenly on top of the pistachio pudding batter.
- Sprinkle the top evenly with the remaining 2 tablespoons of crumbs and sliced almonds.
- Refrigerate for at least 3 hours to set. Easter Pistachio Almond Pudding Pie can be made several days in advance. Store in refrigerator. It also freezes great.
Nutrition Facts : Calories 131.5, Fat 6.2, SaturatedFat 3.3, Cholesterol 3.4, Sodium 99.1, Carbohydrate 16.2, Fiber 0.6, Sugar 10.8, Protein 3.2
PINEAPPLE PISTACHIO PIE RECIPE - (4.6/5)
Provided by Susan52
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F. In a medium-sized bowl, combine cookie crumbs, 1/4 cup walnuts, and butter. Press into bottom and up sides of a 9-inch deep-dish pie plate to form a crust. Bake 10 minutes, then remove from oven and allow to cool. Meanwhile, in a large bowl, with an electric beater on medium speed, beat cream cheese for about 1 minute, until fluffy. Add sweetened condensed milk, lime juice, and pudding mix and continue beating 2 to 3 minutes, until smooth. Stir in remaining 1/2 cup walnuts and pineapple. In a medium-sized bowl, with an electric beater on medium speed, beat cream 5 to 6 minutes, until stiff peaks form. Fold whipped cream into pudding mixture and pour into pie crust. Cover and chill at least 6 hours, or overnight.
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