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Pistachio Cream Pie


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  • Author: Michelle Verkade
  • Total Time: 4 hours 30 minutes
  • Yield: 0 about 12 servings 1x

Ingredients

Scale

Crust

  • Click the link above for the recipe.

Pistachio Pudding Filling

  • 1 3.4 oz box Instant Pistachio Pudding
  • 1 cup milk
  • 8 oz cream cheese (softened)
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup coconut
  • 8 oz diced pineapple (if using canned, make sure it’s drained)

Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar

Toppings (optional)

  • 1/3 cup toasted coconut
  • 23 Tbsp roasted pistachios (chopped)

Instructions

  1. Click the link above to make the crust.
  2. In a bowl, mix instant pistachio pudding and 1 cup of milk together. Whisk until the pudding mixture thickens, and then set aside.
  3. With a standing mixer and whisk attachment or hand mixer, whip heavy whipping cream until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Set aside.
  4. Mix softened cream cheese, sugar, and vanilla extract together until well combined. Add in pistachio pudding, coconut, and pineapple. Mix until combined.
  5. Fold in half of the whipped cream mixture (about 1 1/2 cups) into the cream cheese mixture.
  6. Pour the pistachio pudding cream filling into the graham cracker crust.
  7. Spread the remaining whipped cream on top, and sprinkle with toasted coconut and chopped pistachios, if desired.
  8. Chill for at least 4 hours.
  • Prep Time: 4 hours 30 minutes
  • Category: Pie