Recipe: Pistachio Pudding Pie

A Retro-Style Dessert With A Timeless Taste

Apr 7, 2009 Elizabeth Booth

This dessert is neither low-cal nor full of fresh ingredients, but it has what it takes to please a crowd.

Cooking trends have changed a lot since the convenience food era of the late '50s and early '60s, but sometimes it's fun to indulge in the kitsch of a dessert that relies on prepared ingredients like instant pudding and frozen whipped topping. This dessert (which is actually made in a rectangular pan rather than a pie dish) may not fit with today's trends towards locally-grown food and freshness, but it is a family favorite that is great for serving at large get-togethers.

A sweet cream cheese filling is layered over a simple shortbread crust, then a layer of pistachio pudding is spread over the top. The whole thing is topped off with a generous helping of whipped topping and slivered almonds. It's simple, fun to make, and requires little baking (though you must remember to leave plenty of time for it to chill).

Not A Fan Of Pistachios?

This recipe is easy to adapt if the thought store-bought whipped topping gives you the chills. Home-made whipped cream would work easily as a substitution. The flavor of the pudding and the type of nuts used could also be changed to create new variations. Chocolate or banana pudding would certainly make for interesting alternatives.

Ingredients:

First layer:

1 cup all-purpose flour
1/2 cup softened butter (or margarine)
2 tbsp sugar
1/2 cup ground almonds (or other nuts)

Second layer:

2/3 cup icing sugar
8 oz. softened cream cheese
6 oz. Cool Whip or similar whipped topping (half of a large container)

Third layer:

2 packages instant pistachio pudding (or an alternate flavor)
2 1/2 cups cold milk

Top layer:

6 oz. Cool Whip or similar whipped topping (remaining half of large container)
slivered almonds

Instructions

Mix the ingredients for the first layer together and press into a 6 by 12 inch pan. The mixture should cover the bottom of the pan in a thin, crumbly layer. Bake for 15 minutes at 350F, until golden brown. Let cool completely before going to the next step.
Mix together the ingredients for the second layer until smooth and creamy. Spread evenly over the cooled crust.
Beat the ingredients for the third layer together until the consistency is that of a thick pudding. Carefully spread on top of the second layer, being careful not to mix the two layers together. Refrigerate for 20 minutes or until pudding is firm and set.
Spread the remaining Cool Whip on top of the pudding. Sprinkle liberally with slivered almonds. Cover and store in refrigerator until ready to serve. Cut into squares immediately before serving.

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Pistachio Pudding Pie