Name: Pistachio Cream Pie
Prep time: 4 h 30 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1½ cups (about 12 full sheets) graham cracker crumbs; 3 tablespoons granulated sugar; 6 tablespoons (85 g) unsalted butter, melted; 1 (3.4 oz) box instant pistachio pudding mix; 1 cup milk; 8 oz cream cheese, softened; ? cup granulated sugar; 1 teaspoon vanilla extract; 1 cup shredded coconut; 8 oz diced pineapple (canned, well drained); 1½ cups heavy whipping cream; ¼ cup powdered sugar; ? cup toasted coconut; 2–3 tablespoons roasted pistachios, chopped

Description

Layers of creamy pistachio pudding, whipped cream, and pineapple make this dreamy pie perfect for any occasion. A simple graham cracker crust complements the rich filling.

Ingredients

Scale

Crust

1½ cups (about 12 full sheets) graham cracker crumbs
3 tablespoons granulated sugar
6 tablespoons (85 g) unsalted butter, melted

Pistachio Pudding Filling

1 (3.4 oz) box instant pistachio pudding mix
1 cup milk
8 oz cream cheese, softened
? cup granulated sugar
1 teaspoon vanilla extract
1 cup shredded coconut
8 oz diced pineapple (canned, well drained)

Whipped Cream

1½ cups heavy whipping cream
¼ cup powdered sugar

Toppings (optional)

? cup toasted coconut
2–3 tablespoons roasted pistachios, chopped

Instructions

Make the crust: stir together the graham cracker crumbs and sugar in a medium bowl. Pour in the melted butter and mix until all the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes (or freeze for 15 minutes) until set.
In a bowl, whisk together the instant pistachio pudding mix and 1 cup milk until the mixture thickens. Set aside.
With a stand mixer or hand mixer, whip the heavy cream until soft peaks form. Add the powdered sugar and whip to stiff peaks. Set aside.
Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Add the pistachio pudding, shredded coconut, and drained pineapple. Mix until combined.
Fold about 1½ cups (half) of the whipped cream into the cream cheese mixture until just combined.
Pour the filling into the chilled crust and spread evenly.
Spread the remaining whipped cream over the top. Sprinkle with toasted coconut and chopped pistachios if desired.
Chill for at least 4 hours before serving.

Notes

This pie is entirely no-bake. Make sure the pineapple is very well drained or it will weep into the filling. Chill for at least 4 hours — overnight is even better.

Prep Time: 4 hours 30 minutes
Category: Pie
Cuisine: American