A delicious 4 layer pistachio cream pie with pistachios in the crust, the filling and the topping. It's a pistachio lovers dream!
Keyword Pistachio Pie
Prep Time 25minutes
Author Eva Fry
13.4 oz packagepistachio pudding
1/4 cupshelled pistachio nuts, choppedplus extra for topping
1cupgraham cracker crumbs
1 3/4cupswhole milkplus 2 tablespoons
For the crust
Combine melted butter, granulated sugar and graham cracker crumbs in a small bowl until well combined. Stir in chopped pistachio nuts and add to pie plate pressing down with a fork until the crust is smooth. Refrigerate crust while making filling.
For the pie filling
Mix cream cheese, 2 tablespoons of milk, powdered sugar and 4 oz of whipped topping with a hand mixer until combined.
pour cream filling over graham cracker crust and spread out with a knife until the first layer of cream is smooth and even.
prepare pistachio pudding according to package directions with 1/34 cup of milk. Mix until it's firm. Gently pour/scoop on top of cream layer, spreading with a knife until the 2nd layer is smooth and even.
top with remaining 4 oz of whipped topping and refrigerate for 4 hours until set.
sprinkle with chopped pistachios just before serving