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!
- 1
- 10 mins
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
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.