Pistachio Pie Recipes

PISTACHIO CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
• Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
• Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

PISTACHIO CREAM PIE

Steps:

• In a small bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in pineapple. Spoon into crust., Spread with whipped topping; sprinkle with coconut. Refrigerate until serving.

PISTACHIO PIE

Steps:

• Combine with a mixer Dream Whip and 1 cup milk.
• Add vanilla and almond extracts and mix.
• Add pudding mix and remaining milk and beat until thickened and fluffy.
• Pour into pie shell and refrigerate.

PISTACHIO PUDDING PIE

Steps:

• Put the pistachios in a high speed blender. In a medium saucepan, gently bring coconut milk and salt (if using unsalted pistachios) to a boil, stirring with a rubber spatula. Pour over the pistachios. Put the lid on the blender and let steep for 5 to 10 minutes. Blend until smooth and transfer back to the saucepan.
• In a large, 8-cup liquid measure or a large mixing bowl, whisk the eggs, egg yolks, sweetened condensed milk and cornstarch until fully combined with no lumps.
• Gently bring the pistachio mixture to a boil over medium heat (it will be pretty thick), stirring and scraping the bottom continuously. Ladle about 1/3 cup of the pistachio mixture into the egg mixture, whisking vigorously. Add another 1/3 cup, whisking again. Pour the tempered egg mixture back into the saucepan and cook over low to medium heat until the pudding is bubbly and thick. Continue to whisk, alternating between this and scraping the bottom with a wood spoon. This will take around 6 to 8 minutes.
• Remove from the heat and add the rose water if using and the almond extract. Add in the food coloring if using and stir to combine. Set aside to cool completely, or cool over an ice bath. Pour into the crust and refrigerate until set- at least 4 hours or overnight.
• Once the pie is set, add a dollop of whipped cream on top.
• Decorate with dried rose petals, chopped pistachios and serve. Keep refrigerated.
• Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
• In the food processor, pulse the cookies into fine and evenly-sized crumbs. Add the melted butter and salt and process until the mixture starts to clump. Transfer to a 9-inch pie dish. Using the flat bottom of a dry measuring cup (or a drinking glass) press the crumbs into an even layer on the bottom and sides. Bake in the oven for 6 to 8 minutes. Remove from the oven and set aside to cool completely.
• Just before serving the Pistachio Pudding Pie, whip heavy cream and powdered sugar to soft peaks.

EASY PISTACHIO PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
• Spoon 1-1/2 cups pudding into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallow layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

JEWELLED PORK & PISTACHIO PIE

Steps:

• Tip the bacon, pork and sausagemeat into a large bowl, then grate in the nutmeg and add the sage, cranberries, apricots, pistachios, ¼ tsp salt and a good grinding of black pepper. Mix to combine, then cover and keep chilled while you make the pastry.
• Tip the lard and butter into a small pan with 150ml water and bring to a simmer. Weigh the flour out in a heatproof bowl with ½ tsp salt. When the butter and lard have melted and the mixture is steaming, pour it over the flour and quickly mix to form a scraggy dough. Tip out onto a surface and knead briefly until smooth. Cut off a third, then wrap and set aside.
• Roll the remaining pastry out to the thickness of a £1 coin, then lift using a rolling pin and unroll into a deep 20cm loose-bottomed cake tin. Press the pastry into the edge and up the side - don't worry if it doesn't reach the top, just press into an even layer and ensure there are no holes.
• Spoon the filling into the pastry case and pack in with the back of the spoon to expel any air pockets. Mound it up in the centre to create a dome, leaving about 1cm of the pastry edge protruding.
• Roll out the reserved pastry to the same thickness as before, then use a plate as a template to cut out a 20cm circle. You can either top the pie with the pastry lid as it is, or create a lattice effect. To do this, you will need to use a lattice cutter or ruler and knife. Hold the ruler over the pastry circle and, starting from the left or right side, cut 1cm vertical lines in the pastry going from top to bottom, leaving 1cm gaps between the incisions. After completing one line of cuts, move the ruler ½cm to the side and make another line of cuts. Continue all the way along the pastry. Gently tease the holes open with your fingers to create a webbed lattice effect, then use the same 20cm template to retrim the lid. Carefully lift it over the pie, folding over the excess pastry and crimping all the way around the edge to seal. Brush the pastry with some of the beaten egg. Re-roll any offcuts and use to decorate the pie, if you like (we cut out star shapes). Stick these on and brush with more beaten egg. Will keep covered, uncooked, in the fridge for up to 24 hrs.
• Heat the oven to 180C/160C fan/gas 4. Bake for 2 hrs until the pastry is deep golden brown. If you have a food thermometer, the internal temperature should reach 70C. Leave to cool completely in the tin, then chill for at least 4 hrs before serving. Will keep covered in the fridge for up to five days.

PINEAPPLE PISTACHIO PIE

Steps:

• Mix pistachio pudding with the crushed pineapple until well disolved. Add 2 cups of Cool Whip Topping and stir slightly to incorporate.
• Spoon into ready baked crust.
• Refrigerate 2-3 hours.

JELL-O PISTACHIO PIE

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.