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Pineapple Pistachio Pie


Any type of shortbread cookies can be crumbled to create the cookie crumbs - even cookies that already have nuts in them. But if you use cookies with nuts, then leave out the 1/4 cup of walnuts that go in this crust.

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  • 2 cups shortbread cookie crumbs
  • 3/4 cup chopped walnuts, divided
  • 1/4 cup 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


Servings 8
Preparation time 10mins


Step 1

Preheat oven to 350° 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.

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