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.
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
LAYERED PISTACHIO DESSERT (USES JELL-O PUDDING MIX)
This recipe reminds me of those big, fun family dinners we used to have when I was a kid. This is one of my favorite recipes of my grandmother's. The layers consist of a nutty baked bottom crust, creamy cheesecake-like center and top layer of pistachio pudding. If desired, you could also use any other flavor of pudding mix. Yummy!
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Press first three ingredients into a 13" x 9" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
- Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
- Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
- Cover and refrigerate for one hour. Slice into 2" x 2" pieces.
- Store refrigerated for up to five days.
Nutrition Facts : Calories 510.2, Fat 37.8, SaturatedFat 20.5, Cholesterol 71.8, Sodium 236.9, Carbohydrate 37.5, Fiber 1.3, Sugar 18.1, Protein 7.9
PISTACHIO PUDDING PIE
Provided by Molly Yeh
Categories dessert
Time 1h25m
Yield One 9-inch pie, 8 to 10 servings
Number Of Ingredients 18
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.
JELL-O OREO PUDDING PIE
Make and share this Jell-O Oreo Pudding Pie recipe from Food.com.
Provided by CJAY8248
Categories < 15 Mins
Time 10m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
- Pour into pie crust.
- Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.
- Great Substitute: Honey Maid Graham Pie Crust.
Nutrition Facts : Calories 232.2, Fat 17.6, SaturatedFat 8.3, Cholesterol 39.9, Sodium 156.2, Carbohydrate 15.3, Fiber 0.8, Sugar 2.1, Protein 3.8
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
TRIPLE-LAYER PISTACHIO PUDDING PIE
Discover how easy our Triple-Layer Pistachio Pudding Pie is to create! Simply combine a ready-made cookie crust, instant pudding and whipped topping.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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