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."
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1 1/2 cups
1 (8 ounce) package
cream cheese, softened
1 (16 ounce) container
frozen whipped topping, thawed
2 (3 ounce) packages
instant pistachio pudding mix
chopped pistachio nuts
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!
The cream layer was great but the pistachio pudding layer was too sweet and fake tasting.
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.
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.
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 is a great base for other types of pudding pies. Thank you for sharing.
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 every time.
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 put far too many pecans on top (I did not have pistachios) but it's still good. I cut the recipe in half and made it in an 8x8 dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Pistachio Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 423
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It's creamy, it's coconutty, it's perfect. Enjoy.
This easy pie is dense with dark-chocolate flavor.
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