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
Units
- 1 1/2 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
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 8 oz diced pineapple (canned, well drained)
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/3 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 1 1/2 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