Pineapple Pistachio Pie

By daiseyduck

Looking for something to serve that's a little out of the ordinary? Chances are, you won't find this one at the bakery!

Ingredients

• 2 cups shortbread cookie crumbs
• 3/4 3/4
• cup chopped walnuts, divided
• 1/4 1/4
• cup (1/2 stick) butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 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

Details

Servings 1
Cooking time 10mins
Adapted from mrfood.com

Preparation

Step 1

Serves: 8

Chilling Time: 6 hr

Cooking Time: 10 min
What You'll Need:


Preheat oven to 350 degrees F.

In a medium-sized bowl, combine cookie crumbs, 1/4 cup walnuts, and butter. 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 beater on medium speed, beat cream cheese for about 1 minute, until fluffy. Add sweetened condensed milk, lime juice, and pudding mix and continue beating 2 to 3 minutes, until smooth. Stir in remaining 1/2 cup walnuts and pineapple.

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