Best Pistachio Pudding Pie Recipes

EASY PISTACHIO PUDDING PIE

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.

EASY BANANA AND PISTACHIO PUDDING PIE

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.

PISTACHIO PUDDING PIE

Steps:

• mix dry pudding mix with crushed pineapple.
• whip in cool whip lite.
• pour into baked pie shell.
• refrigerate until set.

EASTER PISTACHIO ALMOND PUDDING PIE

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.

TRIPLE-LAYER PISTACHIO PUDDING PIE

Steps:

• Mix chocolate and condensed milk until blended; spread onto bottom of crust. Sprinkle with half the nuts. Refrigerate until ready to use.
• Beat pudding mixes and 2% milk with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups over chocolate layer in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.
• Refrigerate 3 hours or until firm.

TRIPLE-LAYER PISTACHIO PUDDING PIE

Steps:

• Mix chocolate and condensed milk until blended; spread onto bottom of crust. Sprinkle with half the nuts. Refrigerate until ready to use.
• Beat pudding mixes and 2% milk with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups over chocolate layer in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.
• Refrigerate 3 hours or until firm.

KETO PISTACHIO PUDDING PIE - LOW CARB

Steps:

• Preheat the oven to 350 degrees F. (while waiting for the oven to heat, consider doing step one of the filling prep, which will allow for chill time.)
• Press the pistachio shortbread cookie dough firmly along the bottom and sides of a standard sized pie plate.
• Bake for 12 minutes.
• Remove from the oven and cool.
• Combine the mascarpone, 1/2 cup of the heavy whipping cream, unsweetened almond milk and 2 packages pistachio pudding mix in a large bowl.
• Mix well and chill for 15 minutes. (Useful to do this while the crust is baking and cooling)
• Meanwhile, combine the remaining 1 cup of heavy whipping cream, 2 tablespoons of confectioners style powdered erythritol, and 1/2 teaspoon vanilla extract in a large mixing bowl.
• Beat with a whisk or electric mixer until stiff peaks form.
• Fold half of the whipped cream mixture gently into the pistachio mixture.
• Spoon the pistachio mixture into cooled pie shell and smooth out evenly.
• Pipe or spoon the remaining whipped cream over the top of the pie.
• Garnish with chopped pistachios.
• Serve immediately, or chill until ready to serve.