This straightforward Pistachio Pie, often known as traditional Watergate Pie, is a creamy no-bake dessert made with pistachio pudding, pineapple, marshmallows, and a scrumptious home made crust.
❤️WHY YOU WILL LOVE THIS OLD-FASHIONED PISTACHIO PIE
The watergate salad has been round a very long time and it’s a traditional and this pie model is scrumptious too. Most recipes use a graham cracker crust, however we determined to make ours with our home made crust, and it undoubtedly takes this pie to the subsequent degree! This crust has been considered one of our signature recipes and it’s all the time successful.
SWAPS
You’ll be able to swap out the pistachios within the pie filling for pecans in case you like. You can even add a half a cup of sweetened coconut to this recipe in case you like. Some folks like so as to add marchinio cherries too. It does give it a sweeter taste. For those who don’t have time to make the crust, you should utilize a graham cracker crust.
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OTHER DELICIOUS PISTACHIO RECIPES
CAN I FREEZE THIS PIE
Sure, you may freeze this pie, and since it’s made with Cool Whip, it freezes simply. You may freeze the entire pie, or you can freeze the filling. Then, if you find yourself able to serve it, you can also make the crust after which add the filling.
Outdated Normal Pistachio Pie (Watergate Pie)
This straightforward Pistachio Pie, often known as traditional Watergate Pie, is a creamy no-bake dessert made with pistachio pudding, pineapple, marshmallows, and a home made crust.
- 1 3.4 ounce field prompt pistachio pudding combine
- 1 8 ounce container Cool Whip
- 1 20 ounce can crushed pineapple in juice (you’ll reserve some)
- 2 cups mini marshmallows
- 1 cup chopped pistachios or pecans
Crust Elements:
- 1 1/2 cups of graham cracker crumbs
- 1 cup of fast cooking oats
- 1 cup of nuts finely chopped we used pistachios, can use pecans or walnuts
- 3 tablespoons of brown sugar
- 1/2 teaspoon of butter melted
Crust Directions
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Mix all substances and press right into a greased 9 inch pie plate.
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Bake in a preheated 350 diploma oven for quarter-hour.
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Let cool earlier than including pie filling.
Filling Directions
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Drain near a ¼ cup of the juice from the can of pineapple.
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Add pudding combine, pineapple and remaining juice to a big bowl. Stir to mix.
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Fold in Cool Whip, then stir in marshmallows and nuts.
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Place filling in cooled home made pie crust.
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Chill earlier than serving, about 2 hours.
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Retailer in fridge for as much as 3 days
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