Pistachio Cream Pie

Pistachio Cream Pie

48 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    1 h 45 m
MARBALET
Recipe by  MARBALET

“This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9 x 13-inch pie

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
  3. Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
  4. Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

Share It

Reviews (48)

Rate This Recipe
Kelsolake
33

Kelsolake

My friend gave me this recipe and it is FANTASTIC! I have not met one person who didn't salivate over it and beg me to make it again. There is one difference in her recipe though, and I think it makes a big difference. For the crust on the bottom, she used 1cup flour, 1/2 cup melted butter and 1/2 cup walnuts. after you mix and press into the bottom of the pan only bake 20 minutes tops. This recipe gives you a crispy crust that not only tastes better (in my opinion) but holds up and spreads without crumbling into your first layer. Otherwise, this recipe is great and I am glad it is here! You'll love it!

GREENKL
18

GREENKL

I enjoyed this recipe, but changed the crust slightly. I added 3 Tbsp sugar, added almond flavoring and vanilla flavoring and used chopped pistachio nuts instead of walnuts. I baked it for 25 minutes. The crust then had a cookie taste and everyone liked it. I found that I couldn't really taste the cream cheese layer so next time I will double that layer.

LOYDCANAL
15

LOYDCANAL

yummy, used sugar free cool whip, sugar free pudding, low fat milk, low fat creamcheese and the regular confectionary sug in cream cheese mixture. Will try w/ chocolate pud next time.

More Reviews

Similar Recipes

Coconut Cream Pie I
(246)

Coconut Cream Pie I

Next-Best-Thing-To-Robert-Redford Pie
(52)

Next-Best-Thing-To-Robert-Redford Pie

Blueberry and Banana Cream Cheese Pie
(43)

Blueberry and Banana Cream Cheese Pie

Peanut Butter Cream Pie
(31)

Peanut Butter Cream Pie

Old Fashioned Apple Cream Pie
(18)

Old Fashioned Apple Cream Pie

Fruit and Cream Phyllo Pie
(16)

Fruit and Cream Phyllo Pie

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 762 cal
  • 38%
  • Fat
  • 47.1 g
  • 72%
  • Carbs
  • 76.7 g
  • 25%
  • Protein
  • 9.4 g
  • 19%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Coconut Cream Pie I

>

next recipe:

Fruit and Cream Phyllo Pie