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.
ST. PATRICK'S DAY - PISTACHIO CREAM CHEESE PIE
HAPPY ST. PATRICK'S DAY. I decided to make a cream cheese pie, using pistachios and a green topping. Ahhh--it's so good!!!
Provided by Bobby (*_*) @Bobbycountry
Categories Pies
Number Of Ingredients 12
Steps:
- PISTACHIO: Shell your pistachios and get about 1 cup of shelled pistachios.
- Take shelled pistachios and put in a food processor and pulse until you get a coarse ground. Pour 1/8 cup of ground pistachios from the ground pistachios and reserve it. Take remaining ground pistachios (should be about 1/2 cup), and reserve them.
- Place your oven rack in the center of your oven, and set your oven to 325 degrees. Get all ingredients together.
- Beat cream cheese, eggs, sugar, vanilla and 1/2 cup of ground pistachios until smooth
- Pour into one extra large graham cracker crust. Bake at 325 degrees for 25 minutes. Remove from oven. Set oven to 400 degrees.
- While pie is setting, mix sour cream, sugar, vanilla, 6 drops of green food coloring and 1/8 cup of ground pistachios. Mix until smooth.
- Pour over baked cream cheese mixture. Bake for 10 minutes at 400 degrees. Remove from oven.
- Let set for 10 minutes on wire rack. Place whole shelled pistachios on top if desired. Place in refrigerator until cool. Refrigerate after cutting.
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NO BAKE PISTACHIO CREAM PIE - THE RECIPE CRITIC
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- 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.
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- 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.
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