This unpretentious and completely irresistible pie is perfectly sweet and extra creamy with delicious pistachio flavor. Plus, you’ll love how simple and easy it is to make. This beautifully luscious pie consists of a shortbread cookie crust filled with a pistachio mousse that's studded with sweet pineapple and topped with fresh whipped cream, toasted coconut, and crunchy pistachios for a treat that’s love at first bite. It’s light and fluffy, yet a little rich, like a cream pie meets a cheesecake, creating a perfect combination of flavors and textures that’ll have you coming back for more. With its beautiful pastel green color and chilled filling, this pie is perfect for spring and summer, but there’s really no wrong time to serve this year-round treat that’s sure to be a hit at any gathering.
Ingredients
Shortbread Cookie Crust
1 (11.2 oz) package shortbread cookies (About 2 cups of crumbs)
⅓ cup chopped unsalted pistachios
4 Tbsp unsalted butter, melted
Pistachio Pudding Filling
1 (3.4 oz) box instant pistachio pudding mix
½ cup whole milk
½ cup evaporated milk (creates a creamier, more decadent pudding with a luxurious texture)
8 oz cream cheese, softened
⅓ cup granulated sugar
1 tsp pure vanilla extract
8 oz crushed pineapple, drained
Fresh Whipped Cream
1½ cups heavy whipping cream
⅓ cup confectioners’ sugar
½ tsp pure vanilla extract
Toppings
⅓ cup sweetened coconut flakes, toasted
½ cup chopped unsalted pistachios
Directions
Shortbread Cookie Crust
Preheat oven to 350°F. Generously coat a 9-inch pie pan with nonstick cooking spray.
Place the cookies and pistachios in a food processor and process until fine crumbs form. Add in the melted butter and process until the crumbs are evenly moistened. Press the crumbs onto the bottom and up the sides of the prepared pie pan.
Bake the crust for 10-12 minutes, or until toasted around the edge. Cool completely on a wire rack.
Pistachio Pudding Filling
In a small bowl, whisk the pistachio pudding, whole milk, and evaporated milk together until the pudding mixture thickens. Set aside.
In a large bowl, use an electric handheld mixer to beat the heavy whipping cream until soft peaks form. Add in the confectioners’ sugar and vanilla and beat until stiff peaks form. Set aside.
In a separate large bowl, use an electric handheld mixer to beat the softened cream cheese, sugar, and vanilla extract together until creamy and well combined. Add in the pistachio pudding and pineapple and mix until incorporated.
Using a rubber spatula, gently fold half of the whipped cream (about 1 ½ cups) into the cream cheese mixture.
Pour the pistachio pudding cream filling into the cooled crust.
Spread the remaining whipped cream on top, and sprinkle with toasted coconut and chopped pistachios.
Chill for at least 4 hours before serving.