Pineapple Pistachio Pie
By Susan52
Any type of shortbread cookies can be crumbled to create the cookie crumbs - even cookies that already have nuts in them. But if you use cookies with nuts, then leave out the 1/4 cup of walnuts that go in this crust.
Ingredients
- 2 cups shortbread cookie crumbs
- 3/4 cup chopped walnuts, divided
- 1/4 cup 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
Details
Servings 8
Preparation time 10mins
Preparation
Step 1
Preheat oven to 350° F.
In a medium-sized bowl, combine cookie crumbs, 1/4 cup walnuts, and butter. Press into bottom and up sides of a 9-inch deep-dish pie plate to form a crust. Bake 10 minutes, then remove from oven and allow to cool.
Meanwhile, in a large bowl, with an electric beater on medium speed, beat cream cheese for about 1 minute, until fluffy. Add sweetened condensed milk, lime juice, and pudding mix and continue beating 2 to 3 minutes, until smooth. Stir in remaining 1/2 cup walnuts and pineapple.
In a medium-sized bowl, with an electric beater on medium speed, beat cream 5 to 6 minutes, until stiff peaks form. Fold whipped cream into pudding mixture and pour into pie crust. Cover and chill at least 6 hours, or overnight.
You'll also love
- Pressure Cooker Candied Sweet... 4.4/5 (34 Votes)
- Orange Cranberry Scones 4/5 (79 Votes)
- Lemon Muffins 4.7/5 (18 Votes)
- Apple Cider Pork Roast with Smoked... 4.8/5 (9 Votes)
- Spicy Pineapple Chicken Stir Fry 4.7/5 (15 Votes)
- Pineapple Juice 4.7/5 (15 Votes)
Review this recipe