Jewelled Pork Pistachio Pie Recipes

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PISTACHIO CRUSTED PORK CHOPS



Pistachio Crusted Pork Chops image

Make and share this Pistachio Crusted Pork Chops recipe from Food.com.

Provided by Vicki in CT

Categories     Pork

Time 35m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 9

1/2 cup pistachios, shelled and finely ground
1 garlic clove, minced
1 teaspoon lemon peel, grated
salt
1/2 cup breadcrumbs
pepper
4 pork chops, one inch thick
1 large egg, beaten
1/2 cup olive oil

Steps:

  • Preheat oven to 400°F.
  • Combine nuts, lemon peel, garlic, bread crumbs and salt in shallow bowl.
  • Season chops with salt and pepper. Dip each chop in egg then nut mixture and transfer to baking pan.
  • In large skillet heat oil over medium heat. Add chops and cook about two minutes per side until golden.
  • Return to baking pan and bake for about 20 minutes.

Nutrition Facts : Calories 1129.5, Fat 76.3, SaturatedFat 18.6, Cholesterol 359.5, Sodium 294.1, Carbohydrate 7.2, Fiber 1.8, Sugar 1.5, Protein 99.2

JELL-O PISTACHIO PIE



Jell-O Pistachio Pie image

My grandmother had me try this out one day for a dessert, and ever since then, we have this pie all the time. It's simple, fast, and tasty! You can substitute the pistachio pudding for any other kind of pudding you prefer; my grandpa loves the pie I make with butterscotch pudding instead of pistachio. :)

Provided by spxceoddity

Categories     Pie

Time 1h7m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 4

1 graham cracker pie crust, preferably 9 inches
1 (3 1/2 ounce) box jell-o pistachio pudding mix
2 cups cold milk (for pistachio pudding mix)
1/2 cup Cool Whip (optional)

Steps:

  • Make box of Jell-O Pistachio Pudding Mix according to instructions; allow to soft-set for about seven minutes. This is two minutes more than it says on the box, but it will allow it to set a little more firmly.
  • With a spoon, fill graham cracker pie crust with pistachio pudding. Press the bottom of the spoon lightly onto the pudding and smooth it, using sweeping motions across the whole pie.
  • Optional: Take 1/2 cup Cool Whip and place into a piping bag. For a makeshift piping bag, spoon some Cool Whip into a Zip-Loc plastic baggie and cut off one of the corners at the bottom of the bag. Pipe large dollops of Cool Whip around the pie, spacing them apart evenly.
  • Put pie into refrigerator and allow to set for one hour; for a firmer pie, place in the freezer for twenty minutes.

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