Triple Layer Pistachio Pudding Pie Recipes

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TRIPLE-LAYER PISTACHIO PUDDING PIE

Discover how easy our Triple-Layer Pistachio Pudding Pie is to create! Simply combine a ready-made cookie crust, instant pudding and whipped topping.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 10 servings

Number Of Ingredients 7



Triple-Layer Pistachio Pudding Pie image

Steps:

  • Mix chocolate and condensed milk until blended; spread onto bottom of crust. Sprinkle with half the nuts. Refrigerate until ready to use.
  • Beat pudding mixes and 2% milk with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups over chocolate layer in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

2 oz. BAKER'S Semi-Sweet Chocolate, melted
1/4 cup sweetened condensed milk
1 chocolate cookie crumb crust (6 oz.)
3/4 cup chopped pistachios, toasted, divided
2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
1-3/4 cups cold 2% milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

LAYERED PISTACHIO PUDDING DESSERT

Provided by My Food and Family

Categories     Recipes

Time 3h

Number Of Ingredients 10



Layered Pistachio Pudding Dessert image

Steps:

  • Preheat oven to 350 degrees F. In a mixing bowl combine flour, pecans, butter, and sugar with a pastry blender. Pat or press into a 9 x 13 metal baking pan. Bake for 13 minutes. Cool completely before covering with next layer.
  • In another mixing bowl, beat together cream cheese, powdered sugar, and 3 cups whipped topping. Spread evenly over crust.
  • Prepare pudding as directed on package, but only use 3 cups milk. Spread evening over cream cheese layer.
  • Spread 3 cups whipped topping on top of pudding layer. Chill for 2 hours, cut, and serve. Refrigerate any leftovers.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 cup flour
1 cup coarsely chopped PLANTERS Pecans
1/2 cup (1 stick) butter or margarine, melted
1 Tbsp sugar
1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
3 cups COOL WHIP Whipped Topping, thawed
2 pkg (4 serving-size each) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
3 cups milk
3 cups COOL WHIP Whipped Topping, thawed

PISTACHIO CREAM PIE

Once, I was making a pudding and coconut pie for my mother's uncle and decided to toss in some pineapple and cream cheese. Though everyone else really liked it, he didn't, and called it 'Yucka Pie'. My husband and kids love it, though. and I'm happy because they're getting even a little more fruit without realizing it!-Lucille M. Gendron, Pelham, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7



Pistachio Cream Pie image

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.

Nutrition Facts : Calories 338 calories, Fat 19g fat (11g saturated fat), Cholesterol 35mg cholesterol, Sodium 389mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

1 package (8 ounces) cream cheese, softened
1 cup milk
1 package (3.4 ounces) instant pistachio pudding mix
1 can (8 ounces) crushed pineapple, drained
1 graham cracker crust (9 inches)
2 cups whipped topping
Toasted sweetened shredded coconut

PISTACHIO CREAM PIE

This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.

Provided by MARBALET

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 11



Pistachio Cream Pie image

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.

Nutrition Facts : Calories 761.7 calories, Carbohydrate 76.7 g, Cholesterol 83.9 mg, Fat 47.1 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 30.8 g, Sodium 618.7 mg, Sugar 50 g

1 ½ cups all-purpose flour
¼ cup chopped walnuts
¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages instant pistachio pudding mix
3 cups cold milk
¼ cup maraschino cherries
⅛ cup chopped pistachio nuts

EASY PISTACHIO PUDDING PIE

Live your best non-baking dream with this Easy Pistachio Pudding Pie. Take a ready-made graham cracker crumb crust, add marshmallows and a whipped topping for a delicious pistachio pudding pie.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 10 servings

Number Of Ingredients 5



Easy Pistachio Pudding Pie image

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.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 41 g, Fiber 0 g, Sugar 28 g, Protein 3 g

2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
2 cups cold milk
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup JET-PUFFED Miniature Marshmallow
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PISTACHIO PUDDING PIE

Provided by Molly Yeh

Categories     dessert

Time 1h25m

Yield One 9-inch pie, 8 to 10 servings

Number Of Ingredients 18



Pistachio Pudding Pie image

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.

Crust, recipe follows
Whipped Cream, recipe follows
1 cup (150 grams) whole, shelled, salted or unsalted pistachios, toasted and roughly chopped
14 ounces canned coconut milk
Pinch of kosher salt (if using unsalted pistachios)
2 large eggs, plus 2 yolks
14 ounces canned sweetened condensed milk
2 tablespoons (16 grams) cornstarch
1 teaspoon rosewater, optional
1/2 teaspoon almond extract
1 big drop of green food coloring, such as Laurel color from Amerigel, optional
1 mini fresh rose, petals separated, for topping
Pistachios, toasted and chopped, for topping
8 ounces speculoos cookies
6 tablespoons (86 grams) unsalted butter, melted
Pinch of kosher salt
1 cup (240 grams) heavy cream
2 tablespoons (16 grams) powdered sugar

KRAFT® TRIPLE-LAYER LEMON PIE

Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 3h15m

Yield 8

Number Of Ingredients 5



Kraft® Triple-Layer Lemon Pie image

Steps:

  • Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
  • Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
  • Refrigerate 3 hours or until set.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 45.9 g, Cholesterol 4.9 mg, Fat 11 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 6.4 g, Sodium 443.7 mg, Sugar 32.3 g

2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
2 cups cold milk
1 tablespoon lemon juice
1 (6 ounce) HONEY MAID Graham Pie Crust
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

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