Easter Pistachio Almond Pudding Pie Food

A YUMMY PISTACHIO ALMOND PUDDING PIE PERFECT FOR EASTER

Steps:

• Preheat oven to 350 degrees. Coat a spring-form 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 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. This can be made several days in advance. Store in refrigerator. It also freezes great.

PISTACHIO-COCONUT PIE

Steps:

• In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in milk and vanilla until mixture is smooth and well blended. Add pudding mix; beat on low speed 2 minutes.
• With rubber spatula, fold in whipped topping and 1/4 cup of the coconut. Spoon into crumb crust. Sprinkle with remaining 1/4 cup coconut. Refrigerate until set, at least 2 hours.

PISTACHIO PIE RECIPE

Steps:

• In a large bowl, whisk together sweetened condensed milk, milk, almond extract, vanilla extract, and dry pudding mix.
• Fold in whipped topping.
• Spread into pie crust. If using a 6 oz. crust, it will be VERY full, but it will all fit if you just keep building it up in the center, careful not to let the filling seep over the edges of the crust. It will fit easily in a 9 oz. crust, though the larger crusts are sometimes harder to find at grocery stores.
• Refrigerate til set, about 4 hours.
• If desired, garnish with additional whipped topping and maraschino cherries. I used a star piping tip to dot small mounds of whipped topping around the edge. Top each mound with a cherry.
• Store in refrigerator, loosely covered, for up to a week.

PISTACHIO CREAM PIE

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.

PISTACHIO PUDDING PARFAITS

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped topping; set aside. Prepare pudding according to package directions; set aside., Spoon 1 tablespoon cookie crumbs into each of eight parfait glasses. Top with half of the pudding and whipped topping mixture. Repeat layers. Top with remaining cookie crumbs. Chill until serving. ,

PISTACHIO CREAM PIE

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.

EASTER EGG PIE RECIPE

Steps:

• In a large mixing bowl, beat the cream cheese until fluffy. Gradually mix in the condensed milk until smooth. Add the milk and pudding. Mix until smooth. Pour half of this mixture into the bottom of the crust. Sprinkle chocolate egg halves over the pudding mixture. Top with the remaining filling. Cover the pie with a layer of whipped topping. Chill in the refrigerator for one hour. Sprinkle the top with Easter colored M & M chocolate candies and allow to chill for two more hours.

ALMOND MILK INSTANT PUDDING

Steps:

• Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
• Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to the pudding mixture. Mix at low speed for 1 minute more.
• Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

PISTACHIO CREAM PIE

Steps:

• Whip cream cheese using an electric mixer for about 1 minute. Add in milk and pudding mixes. Mix 2-3 minutes, until mixture thickens.
• Add in whipped topping and stir to combine.
• Pour mixture into pie crust. Cover & refrigerate at least 1 hour.
• Top with additional whipped topping, cherries and crushed pistachios, if desired.

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.

COCONUT PISTACHIO PIE

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.

ALMOND PIE

Steps:

• Preheat the oven to 350°F degrees.
• Grease and flour a 9-inch pie plate.
• In a small bowl, combine the almonds, baking powder, flour, and graham cracker crumbs.
• In another small bowl, mix the butter and 1/2 cup of the sugar.
• Stir the almond mixture into the butter and sugar.
• Beat in the eggs, one at a time, mixing well after each addition.
• Pour the mixture into the pie plate and bake for 25-30 minutes.
• While the pie is baking, combine the remaining 1/2 cup sugar with the 1/2 cup cold water in a saucepan and simmer until the syrup is reduced to 1/2 cup.
• Pour the syrup over the hot pie when the pie comes out of the oven.
• Sift the confectioners' sugar over the top.
• May be served with crème fraîche.

PISTACHIO PIE

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.

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour bundt pan. Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan. Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter.Bake for 1 hour at 350 degrees. Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design.Variation: Coat cake with chocolate ganache!

EASTER PIE

Steps:

• Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
• Preheat the oven to 375 degrees F.
• Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet.
• Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely.
• Brush completely with melted butter.
• Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes.
• Transfer the pan to a rack and cool completely.
• Sift powdered sugar over the pie and serve.

JELL-O PISTACHIO PIE

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.

SAINT PATRICKS PISTACHIO PUDDING PIE

Steps:

• Beat pudding mix with milk for 2 minutes.
• Mix with 1/2 container of cool whip.
• Spread mixture into pie crust.
• Top with remaining cool whip (I actually used a whole container for mine) and chill for 2-3 hours.
• Drizzle with chocolate syrup before serving and decorate as you want.

PISTACHIO PUDDING PIE

Steps:

• Put the pistachios in a high speed blender. In a medium saucepan, gently bring coconut milk and salt (if using unsalted pistachios) to a boil, stirring with a rubber spatula. Pour over the pistachios. Put the lid on the blender and let steep for 5 to 10 minutes. Blend until smooth and transfer back to the saucepan.
• In a large, 8-cup liquid measure or a large mixing bowl, whisk the eggs, egg yolks, sweetened condensed milk and cornstarch until fully combined with no lumps.
• Gently bring the pistachio mixture to a boil over medium heat (it will be pretty thick), stirring and scraping the bottom continuously. Ladle about 1/3 cup of the pistachio mixture into the egg mixture, whisking vigorously. Add another 1/3 cup, whisking again. Pour the tempered egg mixture back into the saucepan and cook over low to medium heat until the pudding is bubbly and thick. Continue to whisk, alternating between this and scraping the bottom with a wood spoon. This will take around 6 to 8 minutes.
• Remove from the heat and add the rose water if using and the almond extract. Add in the food coloring if using and stir to combine. Set aside to cool completely, or cool over an ice bath. Pour into the crust and refrigerate until set- at least 4 hours or overnight.
• Once the pie is set, add a dollop of whipped cream on top.
• Decorate with dried rose petals, chopped pistachios and serve. Keep refrigerated.
• Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
• In the food processor, pulse the cookies into fine and evenly-sized crumbs. Add the melted butter and salt and process until the mixture starts to clump. Transfer to a 9-inch pie dish. Using the flat bottom of a dry measuring cup (or a drinking glass) press the crumbs into an even layer on the bottom and sides. Bake in the oven for 6 to 8 minutes. Remove from the oven and set aside to cool completely.
• Just before serving the Pistachio Pudding Pie, whip heavy cream and powdered sugar to soft peaks.

PISTACHIO PUDDING

Steps:

• Serve and enjoy!

PISTACHIO ALMOND PUDDING CAKE

Steps:

• Combine all ingredients in large mixer bowl. Blend then beat at medium speed of electric mixer for 4 min. Pour into 10 inch fluted tube or possibly tube pan which has been greased and floured. Bake at 350 degrees for 50-55 min or possibly till cake begins to pull away from sides of pan. Cold 15 min. Remove from pan when cold sufficient.