Pistachio Pudding Pie
The closest you can get to eating a cloud. I can eat nearly the whole thing. It’s a shame that I didn’t have pistachios when I decided to make this, but I used some honey roasted peanuts and it seemed to heat the mark. Feel free to use cool whip if you don’t have the time or energy to whip cream by hand. I’ll say that I was rather annoyed while making this, but I was relieved and satisfied when it was completed.
Pistachio Pudding Pie
The closest you can get to eating a cloud. I can eat nearly the whole thing. It’s a shame that I didn’t have pistachios when I decided to make this, but I used some honey roasted peanuts and it seemed to heat the mark. Feel free to use cool whip if you don’t have the time or energy to whip cream by hand. I’ll say that I was rather annoyed while making this, but I was relieved and satisfied when it was completed.
Cooking Instructions
- 1
Make a graham cracker crust (or buy one). Set aside and allow to cool.
- 2
Prepare the pudding with milk, stir until it thickens and put it in the fridge. While that’s chilling, cream together the room temp creamed cheese with the granulated sugar and add a splash of vanilla extract. Take the pudding out of the fridge and fold it in.
- 3
Utilize an ice cold bowl and start making your whipped cream with the cream, powdered sugar a little splash of vanilla extract and a couple shakes of both the nutmeg and cinnamon. If you have something more advanced than my mixer, now is the time to use it.
- 4
Fold in half of the whipped cream into the pudding mixture. Spread the mix nicely onto the crust keeping it as even as possible.
- 5
Use the remaining whipped cream on the top. Put the pie into the fridge.
- 6
Put your nuts in a bag (Pistachios or Peanuts) and smash them. Put shredded coconut into a pan, toast and let cool. Spread over the top of pie. Put it in the fridge overnight and enjoy the next day.
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