Pistachio Cream Cheese Pie Recipes

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.

Steps:

• PISTACHIO: Shell your pistachios and get about 1 cup of shelled pistachios.
• Take shelled pistachios and put in a food processor and pulse until you get a coarse ground. Pour 1/8 cup of ground pistachios from the ground pistachios and reserve it. Take remaining ground pistachios (should be about 1/2 cup), and reserve them.
• Place your oven rack in the center of your oven, and set your oven to 325 degrees. Get all ingredients together.
• Beat cream cheese, eggs, sugar, vanilla and 1/2 cup of ground pistachios until smooth
• Pour into one extra large graham cracker crust. Bake at 325 degrees for 25 minutes. Remove from oven. Set oven to 400 degrees.
• While pie is setting, mix sour cream, sugar, vanilla, 6 drops of green food coloring and 1/8 cup of ground pistachios. Mix until smooth.
• Pour over baked cream cheese mixture. Bake for 10 minutes at 400 degrees. Remove from oven.
• Let set for 10 minutes on wire rack. Place whole shelled pistachios on top if desired. Place in refrigerator until cool. Refrigerate after cutting.

Steps:

• In a small mixing bowl, beat the cream cheese, milk, and pudding mix until smooth.
• Fold in the pineapple.
• Spoon mixture onto the crust.
• Spread with top with the whipped topping.
• Sprinkle with toasted coconut.
• Cover and refrigerate pie until time to serve.
• *You could sub sugar free whipped topping to make this a little more diabetic friendly. And I know the stores carry some sugar free pudding mixes, but I'm not sure if pistachio is one of them*.

Steps:

• BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Spread onto bottom of crust.
• POUR 1-2/3 cups milk into another large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Immediately stir in the remaining whipped topping, extract, and food coloring. Spread over cream cheese layer in crust. Top with chocolate topping or syrup.
• REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.