Pineapple Pistachio Pie

By Susan52

Ingredients

• 1 (11.2-ounce) package shortbread cookies
• 3/4 cup chopped walnuts, divided
• 1/2 stick butter, melted
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup lime juice
• 1 (4-serving size) package instant pistachio pudding and pie filling
• 1 (8-ounce) can crushed pineapple, undrained
• 1 cup (1/2 pint) heavy cream

Preparation

Step 1

Preheat oven to 350 degrees F.

In a food processor combine cookies and 1/4 cup walnuts; process until finely crushed. Stir in butter and press into bottom and up sides of a 9-inch deep-dish pie plate to form a crust.

Bake 10 minutes, then remove from oven and allow to cool.

•Meanwhile, in a large bowl with an electric mixer on medium speed, beat cream cheese about 1 minute, or until fluffy. Add sweetened condensed milk, lime juice, and pudding mix and continue beating 2 to 3 minutes, or until smooth. Stir in remaining walnuts and the pineapple
with its juice.

In a medium bowl with an electric mixer on medium speed, beat heavy cream 5 to 6 minutes, or until stiff peaks form. Fold whipped cream into pudding mixture and pour into pie crust. Cover and chill at least 6 hours, or overnight.