@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/pistachio-pie/#recipe
headline
namePistachio Pie
descriptionA sweet & nutty no-bake recipe!
urlhttps://12tomatoes.com/pistachio-pie
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 (9 oz) ready-made graham cracker crust
  • 2 (3.4 oz) boxes instant pistachio pudding mix
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup cold milk
  • 4 oz cream cheese, softened
  • 1 teaspoon almond extract
  • 1 (8 oz) tub frozen whipped topping, thawed
  • Whipped cream for serving
Preparation
  1. In a large bowl, add both pudding mixes, sweetened condensed milk, milk, cream cheese, and almond extract. Whisk until smooth.
  2. Fold in the whipped topping then transfer filling to the graham cracker crust.
  3. Refrigerate pie for 3-4 hours or until set.
  4. Serve chilled. Garnish with whipped cream and crusted pistachios.
A sweet & nutty no-bake recipe!
Course: Dessert
Allergen(s): Milk, Wheat, Milk, Wheat

Recipe adapted from Thegoldlininggirl.com

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Pistachio Pie

Pistachio Pie

4.5 from 23 votes
Servings: Serves 6-8
Author: Rachael Murray
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 (9 oz) ready-made graham cracker crust
  • 2 (3.4 oz) boxes instant pistachio pudding mix
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup cold milk
  • 4 oz cream cheese, softened
  • 1 teaspoon almond extract
  • 1 (8 oz) tub frozen whipped topping, thawed
  • Whipped cream for serving

Preparation

  1. In a large bowl, add both pudding mixes, sweetened condensed milk, milk, cream cheese, and almond extract. Whisk until smooth.
  2. Fold in the whipped topping then transfer filling to the graham cracker crust.
  3. Refrigerate pie for 3-4 hours or until set.
  4. Serve chilled. Garnish with whipped cream and crusted pistachios.