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Pistachio Cream Pie Recipe


Pistachio Cream Pie Recipe

Pistachio Cream Pie may be a scrumptious and rich dessert that combines the overwhelming flavor of pistachios with a smooth and delectable filling. This pie may be a delightful treat that can

be followed back to numerous Center Eastern and Mediterranean cuisines, where pistachios are profoundly cherished for their one of a kind taste and surface. With its wealthy flavor and

delightful crunch, Pistachio Cream Pie is beyond any doubt to it would be ideal if you both pistachio devotees and dessert significant others alike.

For a delightful combination of flavors, consider serving the pie with a dab of whipped cream on best, including a light and vaporous component to differentiate the creaminess of the filling.

Moreover, a sprinkling of pulverized pistachios over the whipped cream would give an additional layer of nutty goodness.New berries, such as raspberries or strawberries, can too be served


nearby the pie to include a imply of poignancy and dynamic color to the dessert plate. At long last, a container of fragrant coffee or a warm container of tea make great refreshment choices to

complement the wealthy and nutty flavors of the Pistachio Cream Pie.

Pistachio Cream Pie Recipe:


1 (9-inch) pre-made graham saltine crust

1 bundle (3.4 oz) moment pistachio pudding mix

1 container milk


8 ounces cream cheese, softened

1 glass marshmallow fluff

1 (8 oz) holder whipped topping, thawed

1/4 glass chopped pistachios

Optional toppings:


1 container of overwhelming whipping cream

1/4 glass of confectioners’ sugar

1/2 glass of finely minced pistachios

Maraschino cherries to your liking


1. In a expansive bowl, whisk together the moment pudding blend and drain until smooth, approximately 2 minutes.


2. In a partitioned bowl, blend the marshmallow cushion and cream cheese until there are no lumps.

3. Combine pudding blend, 4 ounces whipped topping, and cream cheese blend. Overlap until well combined.Moreover include chopped pistachios.

4. Put this blend in premade crust.

5. Cover the pie and refrigerate for at slightest 4 hours, or until set.

For the discretionary fixings: Whip overwhelming cream with powdered sugar until solid crests frame. Pipe the whipped cream onto the chilled pie. Decorate with chopped pistachios and

maraschino cherries to taste.

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