Pistachio Cream Pie

Pistachio Cream Pie

MARBALET

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

1 h 45 m servings 762 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 52
  1. 61 Ratings

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Most helpful positive review

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...

Most helpful critical review

The cream layer was great but the pistachio pudding layer was too sweet and fake tasting.

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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...

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 ...

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.

The cream layer was great but the pistachio pudding layer was too sweet and fake tasting.

I have made it as the recipe is and I have also cut the recipe in half (4 servings) and made it in a ready made graham cracker crust from the store. Either way love it. The cream cheese filling ...

This pie is an all time favorite. My Aunt made it every christmas. I was so excited when I found you had the recipe on here. Thanks, it is now a regular dessert in our house. turns out perfect e...

Had this at a luncheon and had to find the recipe. Found it here, and it was delicious. Thanks for sharing.

I couldn't wait to try this because my mom used to make something similar when I was growing up. DH and I really liked this pie. I omitted the cherries as I did not have any. My 3 year old pu...

Very good, but the frozen whipped topping gives it a slight chemical-like taste (I just don't care for the stuff). This is a wonderful recipe; I'll just make it with real whipped cream next tim...

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