Pistachio Pie Crust 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 PIE CRUST
Make and share this Pistachio Pie Crust recipe from Food.com.
Provided by Food.com
Categories Pie
Time 45m
Yield 1 9-inch tart
Number Of Ingredients 6
Steps:
- In a food processor, pulse the pistachios until finely ground. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale, about 1 minute. Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly.
- Scrape the dough into a 9-inch fluted tart pan with a removable bottom. Using the bottom of a glass, press the dough over the bottom and up the side of the tart pan. Refrigerate until chilled, 30 minutes.
- Preheat the oven to 300°F Prick the dough all over with a fork. Bake the crust for about 45 minutes, until lightly golden. Transfer to a rack and let cool completely.
Nutrition Facts : Calories 2124.3, Fat 121.2, SaturatedFat 61.9, Cholesterol 244, Sodium 1183.2, Carbohydrate 237.6, Fiber 10.3, Sugar 105.3, Protein 30
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
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.
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
PISTACHIO-SHORTBREAD CRUST
This recipe is the crust for the Apricot Chiffon Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Pulse cookies in a food processor until crumbs form. (You should have 1 cup.) Process with pistachios, sugar, and salt, until fine crumbs form. Add butter, and process until mixture holds together.
- Press crumb mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes. Bake until golden brown, 17 to 20 minutes. Transfer to a wire rack, and let cool.
COCONUT PISTACHIO PIE
We simply loved the lightly toasted coconut crust that paired so well with the pale green pistachio pudding in this quick pie. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm., In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust. , Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 371 calories, Fat 22g fat (17g saturated fat), Cholesterol 29mg cholesterol, Sodium 520mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
More about "pistachio pie crust recipes"
CHOCOLATE PISTACHIO PIE RECIPE - DELISH.COM
From delish.com
Cuisine AmericanEstimated Reading Time 5 minsServings 10
- Use a pastry blender or a fork to cut in butter until the mixture resembles coarse meal with pea-size bits of butter throughout. (Or combine dry ingredients in a food processor, then pulse in butter.) Drizzle in 1 to 2 tablespoons of ice water at a time (up to 6 tablespoons total), tossing after each addition, and using only enough water to make dough clump together when squeezed.
- Add vanilla (if using). Pat dough into a 4-inch circle, tightly cover with plastic wrap or parchment, and chill for 30 minutes or up to 2 days (or freeze for up to 3 months).
- To Make Pie: Preheat oven to 400°F. Cut cold dough into 4 pieces and grate into a 9-inch pie plate using large holes of a box grater; work quickly to keep dough cold.
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 PIE RECIPE - RECIPETIPS.COM
From recipetips.com
5/5 Ratings 1Reviews 2Total Time 10 mins
NO BAKE PISTACHIO PIE • THE GOLD LINING GIRL
From thegoldlininggirl.com
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.
CREAMY PISTACHIO PIE RECIPE | LAND O’LAKES
From landolakes.com
Servings 8Calories 370 per serving
- 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.
- Combine remaining 1/2 cup whipping cream and powdered sugar in bowl; beat at high speed until soft peaks form. Spread over pistachio mixture. Refrigerate 1 hour or overnight until set.
RASPBERRY-LIME TART WITH PISTACHIO CRUST RECIPE | …
From myrecipes.com
Servings 12Total Time 3 hrs 50 mins
- Prepare the Crust: Process pistachios in a mini or regular food processor until finely ground, about 1 minute. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add ground pistachios, vanilla, and salt to butter mixture; beat until combined, about 30 seconds. Add flour; beat on low speed until crumbly, about 1 minute. Transfer dough to a 9-inch fluted tart pan with a removable bottom. Press dough evenly up sides and around bottom of pan. Chill until firm, about 30 minutes. Meanwhile, preheat oven to 300°F.
- Remove Crust from fridge; prick all over with a fork. Bake in preheated oven until light golden, about 35 minutes. Let cool slightly, about 5 minutes.
- While Crust bakes, prepare the Filling: Whisk together eggs, yolks, sugar, lime zest, and lime juice in a medium saucepan until smooth. Cook over medium, whisking constantly, until thick and glossy, 6 to 10 minutes. Remove from heat; pour into a medium-size heatproof bowl. Gradually whisk in butter a few pieces at a time, waitinguntil melted before next addition. Set aside until ready to use.
- Pour Filling into prepared Crust. Let cool at room temperature about 30 minutes. Refrigerate until firm, at least 2 hours or up to overnight. Decorate top with raspberries; slice and serve.
PISTACHIO PIE - DELICIOUS ORIGINAL & COPYCAT RECIPES
From cookingwithjanica.com
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.
EASY NO BAKE PISTACHIO CREAM PIE - MARGIN MAKING …
From marginmakingmom.com
4.3/5 (3)Category DessertsCuisine AmericanTotal Time 2 hrs 5 mins
- 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.
FIG TART WITH PISTACHIO CRUST RECIPE - TOM VALENTI | …
From foodandwine.com
4/5 Total Time 4 hrsServings 12
- In a medium saucepan, combine the figs with the water, sugar, cinnamon, nutmeg, cloves, lemon juice and zest and a pinch of salt and bring to a boil. Simmer the figs over moderately low heat until tender and the liquid is thick and syrupy, about 40 minutes. Transfer the mixture to a food processor and puree. Let cool.
- In a food processor, pulse the pistachios until finely ground. Transfer the nuts to a large bowl and add the flour, sugar, baking powder and lemon zest. Add the butter and stir with a wooden spoon until combined; it may be necessary to knead the dough with your hands. Add the whole egg, egg yolks and vanilla and stir or knead until evenly combined. Break off one-third of the dough and flatten it into a disk. Pat the remaining dough into another disk. Wrap both pieces in plastic and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 350°. Spray an 11-inch fluted tart pan with a removable bottom with vegetable oil cooking spray. Press the larger disk of dough into the bottom and up the sides of the tart pan to form an even 1/4- to 1/3-inch-thick crust. Trim off any excess. Spread the fig filling over the crust. Roll out the smaller disk between 2 sheets of wax paper to a 12-inch round about 1/4 inch thick. Remove 1 sheet of the wax paper and invert the top crust over the filling. Press the edges together to seal and trim off any excess. Chill the tart for 15 minutes.
- Bake the tart in the center of the oven for 50 minutes, or until golden, covering the top with foil if the edge becomes too brown. Let the tart cool for 30 minutes, then carefully remove the fluted ring. Let the tart cool completely before serving.
EASY, DELICIOUS NO BAKE PISTACHIO PIE RECIPE
From shugarysweets.com
4.5/5 (16)Category Pies And TartsCuisine AmericanTotal Time 15 mins
- Normally I would make my own using THIS recipe, however, with holiday chaos I chose to purchase the already made crusts.
- If making your own, pulse 18 full size graham crackers with 1/2 cup granulated sugar in a food processor until fine crumbs. Add melted butter and stir with a fork.
- Press crumbs into the bottom of two pie plates, using the back of your hand or bottom of a cup to press firmly. Set aside.
PISTACHIO PIE WITH MASCARPONE IN A PRETZEL CRUST ...
From everydaypie.com
5/5 (3)Category CustardCuisine SweetTotal Time 1 hr 7 mins
- Place pistachios in a food processor and pulse until they are finely ground, about 10 pulses. Set aside.
NO BAKE PISTACHIO PIE (WATERGATE SALAD PIE) - CRAZY FOR …
From crazyforcrust.com
Reviews 2Category DessertServings 10Total Time 2 hrs 20 mins
- Add pudding mix, pineapple and juice, and Cool Whip to a large bowl. Stir to combine. Stir in marshmallows and nuts.
- Place filling in prepared pie crust. Chill at least 2 hours before serving. Serve garnished with whipped cream and a cherry.
PISTACHIO ORANGE CHEESECAKE | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (3)Total Time 2 hrs 52 minsServings 1Calories 308 per serving
- Preheat the oven to 375°F. Lightly grease a 9" or 10" springform pan., To make the crust: Place 1/2 cup of the flour, all the sugar, and the pistachios in the bowl of your food processor.
- Grind until the nuts are very fine. Transfer the mixture to a large mixing bowl and add the salt, the rest of the flour, and the softened butter.
- Mix with a paddle until the mixture looks crumbly, then beat in the orange zest and egg., Press the dough evenly across the bottom and 1" up the sides of the prepared pan.
- Chill the dough for 10 minutes, then prick it all over with a fork and bake for 20 minutes, until golden brown.
PISTACHIO TOASTED COCONUT PIE CRUST - SIMPLY SCRATCH
From simplyscratch.com
Reviews 2Category Desserts & Sweet TreatsServings 1Estimated Reading Time 4 mins
- In a small skillet toast the coconut, stirring often. About 8 minutes. Cool and add to a mini food processor and pulse until ground.
- Place coconut, pistachios, flour, sugar and salt into the bowl of your food processor, fitted with the blade attachment. Quickly pulse a few times to combine.
- Add in butter and pulse a few times, butter should still be in large clumps. While pulsing, add 2 to 3 tablespoons of ice cold water. Turn the dough out onto a clean surface, form into a disc and wrap in plastic wrap. Chill the dough for 30 minutes before rolling it out and fitting it into a pie plate.
- Once you have crimped the edges, chill the pie crust for 15 to 20 minutes before adding the filling and baking.
EASY PISTACHIO PUDDING PIE WITH RITZ CRACKER CRUST ...
From sunshineandhome.com
5/5 (1)Category DessertCuisine AmericanTotal Time 2 hrs 20 mins
- Put both of the sleeves of Ritz crackers in a zip lock bag and using something heavy, crush into crumbs. Divide crumbs between the two pans.
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.
NO-BAKE PISTACHIO PIE - PIES AND TACOS
From piesandtacos.com
5/5 (6)Total Time 8 hrs 30 minsCategory DessertCalories 350 per serving
- Mix the Oreo crumbs with the melted butter, then press the mixture on the bottom of a 8” or 9” pie or tart dish.
- Place the white chocolate in a microwave safe bowl. Melt the chocolate by microwaving it for 30 second intervals, stirring in between, until completely melted.
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