Pistachio Cream Pie Dessert Shooters Recipes
PISTACHIO CREAM PIE
Once, I was making a pudding and coconut pie for my mother's uncle and decided to toss in some pineapple and cream cheese. Though everyone else really liked it, he didn't, and called it 'Yucka Pie'. My husband and kids love it, though. and I'm happy because they're getting even a little more fruit without realizing it!-Lucille M. Gendron, Pelham, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in pineapple. Spoon into crust., Spread with whipped topping; sprinkle with coconut. Refrigerate until serving.
Nutrition Facts : Calories 338 calories, Fat 19g fat (11g saturated fat), Cholesterol 35mg cholesterol, Sodium 389mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
PISTACHIO CREAM PIE DESSERT SHOOTERS
Ever since I experienced my first dessert shooter I had to have more. I just love the idea of a smaller version of any dessert as it is less calories and less fat. Plus these become more cost effective as well and people love them. Especially if you make several different flavors for them to choose from. These specific ones I thought worked best for St. Patrick's Day or Christmas (put a cherry on top) but can be used anytime. (You can purchase dessert shooters at Pier One, Target and other stores as well. You usually get a set of 12 and the come with the spoons too.
Provided by Kimberly Biegacki @pistachyoo
Categories Pies
Number Of Ingredients 4
Steps:
- Place your graham crackers in first, then a layer of pistachio pudding, whipped topping and repeat process.
- Add your chocolate chip on top and serve with a dessert spoon.
JELL-O PISTACHIO PIE
My grandmother had me try this out one day for a dessert, and ever since then, we have this pie all the time. It's simple, fast, and tasty! You can substitute the pistachio pudding for any other kind of pudding you prefer; my grandpa loves the pie I make with butterscotch pudding instead of pistachio. :)
Provided by spxceoddity
Categories Pie
Time 1h7m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 4
Steps:
- Make box of Jell-O Pistachio Pudding Mix according to instructions; allow to soft-set for about seven minutes. This is two minutes more than it says on the box, but it will allow it to set a little more firmly.
- With a spoon, fill graham cracker pie crust with pistachio pudding. Press the bottom of the spoon lightly onto the pudding and smooth it, using sweeping motions across the whole pie.
- Optional: Take 1/2 cup Cool Whip and place into a piping bag. For a makeshift piping bag, spoon some Cool Whip into a Zip-Loc plastic baggie and cut off one of the corners at the bottom of the bag. Pipe large dollops of Cool Whip around the pie, spacing them apart evenly.
- Put pie into refrigerator and allow to set for one hour; for a firmer pie, place in the freezer for twenty minutes.
EASY PISTACHIO PUDDING PIE
Live your best non-baking dream with this Easy Pistachio Pudding Pie. Take a ready-made graham cracker crumb crust, add marshmallows and a whipped topping for a delicious pistachio pudding pie.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
- Spoon 1-1/2 cups pudding into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallow layer in crust.
- Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 41 g, Fiber 0 g, Sugar 28 g, Protein 3 g
PISTACHIO CREAM PIE
This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 761.7 calories, Carbohydrate 76.7 g, Cholesterol 83.9 mg, Fat 47.1 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 30.8 g, Sodium 618.7 mg, Sugar 50 g
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5/5 (1)Total Time 1 hr 20 minsCategory DessertCalories 378 per serving
- Add the pistachio pudding and granulated sugar and mix until well combined and thickened. Fold in the crushed pineapple.
- In a separate mixing bowl, pour the cup and a half of cream and the powdered sugar and whip till peaks form. Pour over the pudding and smooth out.
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Servings 8Estimated Reading Time 5 minsCategory PieTotal Time 4 hrs 20 mins
- In a large bowl, whisk together sweetened condensed milk, milk, almond extract, vanilla extract, and dry pudding mix.
- Spread into pie crust. If using a 6 oz. crust, it will be VERY full, but it will all fit if you just keep building it up in the center, careful not to let the filling seep over the edges of the crust. It will fit easily in a 9 oz. crust, though the larger crusts are sometimes harder to find at grocery stores.
PISTACHIO DREAM DESSERT - WORTH WHISKING
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Servings 24Estimated Reading Time 4 minsCategory DessertTotal Time 40 mins
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and creamy. About 2 minutes.
FROZEN PISTACHIO PIE | KING ARTHUR BAKING
From kingarthurbaking.com
4/5 (7)Total Time 7 hrsServings 1Calories 399 per serving
- Prick all over with a fork, then freeze for 30 minutes., While the crust chills, preheat the oven to 400°F., Bake the chilled crust for 15 to 18 minutes, until set and no longer wet-looking in the center.
{NO BAKE} COCONUT PISTACHIO CREAM PIE - TOGETHER AS FAMILY
From togetherasfamily.com
5/5 (1)Calories 37 per servingEstimated Reading Time 3 mins
- To make the coconut crust: Heat oven to 350 degrees. Dump entire bag of coconut flakes onto a baking sheet (do not spray with cooking spray). Cook for 10-12 minutes, stirring every 5 minutes, until the coconut is golden brown. Combine the toasted coconut and melted butter in a bowl. Mix together and then press into the bottom and sides of a 9-inch pie plate that has been lightly sprayed with cooking spray. I reserve 1/4 cup of the toasted coconut for garnish on top of the pie. Put the pie crust in the fridge for 1 hour.
- To make the cream: Combine whole milk and pistachio pudding mix in a mixing bowl and whisk together until thick. Let stand for 2 minutes.
- Add the 1 cup whipped cream into the remaining pistachio pudding, and the coconut extract. Whisk to combine together and spread into the pie evenly.
EASY PISTACHIO CREAM PIE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
5/5 (2)Calories 151 per servingCategory Dessert
- Whip cream cheese using an electric mixer for about 1 minute. Add in milk and pudding mixes. Mix 2-3 minutes, until mixture thickens.
EASY NO BAKE PISTACHIO CREAM PIE - MARGIN MAKING MOM®
From marginmakingmom.com
4.3/5 (3)Total Time 2 hrs 5 minsCategory DessertsCalories 283 per serving
- In a large mixing bowl, mix together pudding mix and cold milk at low speed for 2 minutes, until it begins to thicken slightly.
- In a small mixing bowl, use an electric mixer to beat together cream cheese, butter, and powdered sugar until it is the consistency of thick frosting.
- Add cream cheese mixture to the pudding mixture and beat together on medium-high speed until smooth.
- Gently fold in (or mix on low speed) the whipped topping, until the mixture is uniformly pale green with no white streaks.
NO BAKE PISTACHIO CREAM PIE | THE RECIPE CRITIC
From therecipecritic.com
Reviews 10Category DessertCuisine AmericanTotal Time 15 mins
- In a medium sized bowl, beat the cream cheese, milk and pistachio pudding mix until smooth. Fold in pineapple and spoon into the crust.
- Beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread on top of the pistachio layer. Garnish with chopped pistachios. Chill until ready to serve.
PISTACHIO CREAM PIE - THE MIDNIGHT BAKER - NO-BAKE PIE
From bakeatmidnite.com
Cuisine AmericanTotal Time 4 hrs 10 minsCategory DessertCalories 295 per serving
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Reviews 3Category DessertCuisine AmericanTotal Time 40 mins
- Preheat oven to 300 degrees. Line a 9x13 inch pan with aluminum foil or parchment paper for easy removal.
- In a large bowl combine the flour and sugar and beat in the butter until combined. Press into the bottom of the pan and bake for 30-35 minutes or until the crust is lightly golden brown on the edges. Remove from oven and let cool.
- To make the pistachio layer beat together the cream cheese and powdered sugar until creamy. Add in milk and pistachio pudding and continue to mix until incorporated. Spread over the crust and refrigerate an hour until set. Top with roughly chopped pistachios.
NO BAKE PISTACHIO PUDDING CREAM PIE - A LATTE FOOD
From alattefood.com
5/5 (2)Estimated Reading Time 5 minsCategory DessertTotal Time 4 hrs 30 mins
- Mix melted butter and graham cracker crumbs until combined. Press crust into a 9” or 10” pie plate, and set aside.
- In a bowl, mix instant pistachio pudding and 1 cup of milk together. Whisk until the pudding mixture thickens, and then set aside.
- With a standing mixer and whisk attachment or hand mixer, whip heavy whipping cream until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Set aside.
- Mix softened cream cheese, sugar, and vanilla extract together until well combined. Add in pistachio pudding, coconut, and pineapple. Mix until combined.
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5/5 (1)Total Time 40 minsServings 12Calories 583 per serving
- Spray a 9-inch springform pan with nonstick cooking spray, and preheat the oven to 350 F. Place the lemon cookies in a food processor and process them until they are fine crumbs. Alternately, you can place them in a zip-top plastic bag and crush them with a rolling pin.
- Place the nuts in the bowl of a food processor and turn the processor on. When they have turned to powder, gradually stream in 1 tbsp of oil and continue processing the nuts. Stop the processor periodically to scrape down the bottom and sides. Continue to process the nuts until they have turned into a very fluid butter with a smooth texture, adding a bit of additional oil if necessary to help thin out the nut butter. Depending on your processor, this could take 3-8 minutes. If the nut butter has become warm, let it cool to room temperature before proceeding.
- Combine the cream, powdered sugar, and lemon zest in the and large bowl and whip them together until stiff peaks form. Pipe a layer of shells or rosettes around the outside of the pie, and garnish them with chopped pistachios, lemon zest, and/or lavender buds. Keep the cake refrigerated until shortly before serving time—the filling will get soft if left at warm room temperatures for extended periods of time. Leftovers can be stored in the refrigerator for up to a week.
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5/5 (4)Estimated Reading Time 3 minsCategory Dessert
- Beat cream cheese and powdered sugar together. Stir in one tub of the whipped topping. Spoon over crust.
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From togetherasfamily.com
4.7/5 (9)Category DessertCuisine AmericanTotal Time 10 mins
- In a mixing bowl, combine the dry pudding mix and half & half milk. Whisk together for 1-2 minutes. Let sit for a few minutes so the pudding can thicken. Once thickened, spread 1 1/2 cups of the pudding into the pie crust. Set aside the remaining pudding.
- In a separate mixing bowl, using a handheld blender, beat together the softened cream cheese and sugar until it's creamy and combined. Using a spatula, fold the cool whip in and mix until combined. Add half of this mixture into the remaining pudding mix and spread into the pie crust to form the 2nd layer.
- Spread the remaining cool whip/cream cheese mixture on top of the pie OR you can refrigerate it in a Tupperware container and after the refrigeration time pipe it on top (like the pictures) right before serving. Either way will be just fine.
- Cover the pie with the enclosed lid (from the store bought crust) and refrigerate for at least 8 hours. I always refrigerate overnight.
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- Combine pudding mix and half & half in bowl; beat with whisk until thickened. Stir in sour cream and 1/2 cup whipping cream. Spoon pistachio mixture into crumb crust.
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