Pistachio Cream Pie

INGREDIENTS

Pistachio Shortbread Crust

• 1 1/3 cup flour
• 1/3 cup pistachios
• 1/2 cup powdered sugar
• 2/3 cup unsalted butter softened

Cream Cheese Layer

• One 8 ounce package cream cheese softened
• 1/3 cup powdered sugar
• 1 cup whipped topping (save the rest of the 8 ounce tub for the top layer)

Pudding and Whipped Topping Layers

• One 3.4 ounce box instant pistachio pudding mix
• 1 1/2 cups cold milk
• One 8 ounce tub whipped topping (will have 1 cup taken out of it from the cream cheese layer)
• Sprinkles and/or chopped pistachios for topping optional

INSTRUCTIONS

Pistachio Shortbread Crust

1. Note: A pre-made graham cracker or shortbread crust can be substituted, but the pistachio crust is worth the extra effort. 
2. Preheat oven to 350F.
3. To make the crust, add the flour and pistachios to a food processor and blend until the pistachios are finely chopped.
4. Add the powdered sugar and butter and pulse until the mixture is combined.
5. Press the crust into a 9-inch pie plate and bake for 13-15 minutes or until golden brown.
6. Let the pie crust cool completely.

Make the Cream Cheese Layer

1. Add the cream cheese and powdered sugar to a large mixing bowl or in the bowl of a stand mixer.
2. Mix until smooth and then fold in one cup of whipped topping; set aside.

Mix up the Pudding

1. Whisk together the pudding mix and cold milk. Let it set for 5-10 minutes until the pudding is thickened.

Assemble the Pie

1. Spread the cream cheese mixture into the cooled pie crust.
2. Add the pudding and spread over the cream cheese.
3. Top with the remaining whipped topping and sprinkle with chopped pistachios, if desired.
4. Let chill for at least an hour to set up before serving.

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