Sunday, March 14, 2010

Pistachio Pie




In honor of Pi Day, I set out to create a pie that worked for Saint Patrick's Day as well, and came upon this recipe for Frozen Pistachio Pie. If you are a pistachio lover like me, I hope you enjoy this.

Updated - After trying the frozen version of this pie that uses 2 cups of softened ice cream, I have to say I don't recommend it. Instead, I would use 2 cups of cool whip. It turns out the ice cream version of this basically tasted like melted ice cream that had been refrozen, not good if you have ever tried that. That said, I still think this is a delicious pie. The graham crackers and toffee taste great with pistachio and I will definitely make this again, just modified as seen below.

Pistachio Pie
Makes 8 servings

  • 3 tablespoons butter
  • 3/4 cup butter-flavored cracker crumbs
  • 3/4 cup cold milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 cartons (8 ounces) frozen whipped topping, thawed (2 cups set aside)
  • 1 bag toffee bits

1. In a microwave-safe 8-in. square dish, melt butter. Stir in cracker crumbs; press mixture onto bottom of dish. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. Whisk in 2 cups whipped cream/ cool whip. Pour over crust. Cover and chill in the fridge for 2 hours.

2. Spread with remaining whipped topping; sprinkle with toffee bits.Serve

Adapted from Taste of Home


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