Brad's pistachio pudding pie with a twist
I love pistachio pudding pie. But I wanted to give it a little zip. This turned out great.
Brad's pistachio pudding pie with a twist
I love pistachio pudding pie. But I wanted to give it a little zip. This turned out great.
Cooking Instructions
- 1
Preheat oven to 350 degrees. Prick pie crust all over with a fork. Brush melted butter on crust. Bake in 350 degree oven until crust turns golden brown. There are a couple ways to keep crust from bubbling. Either watch it closely and prick bubbles with a fork to flatten, or place large dried beans in an oven bag and place bag in the pie crust to weigh it down. When browned, remove from oven and cool completely.
- 2
Bring 2 cups water to a boil in a saucepan. Remove from heat and pour in dried blueberries. Let steep 10 minutes. Drain completely in a colander. Let blueberries dry off. Too much water will make lemon curd too runny.
- 3
When blueberries are drained well, and pie crusts are completely cooled. Mix blueberries and lemon curd. Split evenly between pie shells and spread evenly on bottom.
- 4
Mix the milk and jello pudding packets. Whisk constantly for 2 minutes or until pudding starts to thicken. Pour immediately into pie shells distribute evenly between both. Put in refrigerator for 30 minutes to set.
- 5
When set, top with crushed pistachios and serve. Enjoy.
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