Pineapple Pistachio Pie

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Satisfy your sweet tooth with nature’s sweetness by making delicious Pineapple Pistachio Pie! You can even freeze it to enjoy a cool treat during those summer months. This pie is a perfect finisher to any meal!

What You’ll Need:

1 (11.2-ounce) package shortbread cookies

3/4 cup chopped walnuts, divided

1/2 stick butter, melted

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1/4 cup lime juice

1 (4-serving size) package instant pistachio pudding and pie filling

1 (8-ounce) can crushed pineapple, undrained

1 cup (1/2 pint) heavy cream


What To Do:

1. Preheat oven to 350 degrees F.

2. In a food processor, combine cookies and 1/4 cup walnuts; process until finely crushed. Stir in butter and press into bottom and up sides of a 9-inch deep-dish pie plate to form a crust.

3. Bake 10 minutes, then remove from oven and allow to cool.

4. Meanwhile, in a large bowl with an electric mixer on medium speed, beat cream cheese about 1 minute, or until fluffy. Add sweetened condensed milk, lime juice, and pudding mix and continue beating 2 to 3 minutes, or until smooth. Stir in remaining walnuts and the pineapple with its juice.

5. In a medium bowl with an electric mixer on medium speed, beat heavy cream 5 to 6 minutes, or until stiff peaks form. Fold whipped cream into pudding mixture and pour into pie crust. Cover and chill at least 6 hours, or overnight.


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