In a post earlier this week, the Toasted Coconut Cream Pie recipe post, I mentioned in a tip to vary the flavors and suggested pistachio as a possibility. Well, I liked that suggestion so much, I acted on it. Here's the result:
What do you think? I think it's pretty and my husband and I agree that it tastes delicious!
To be more specific with the recipe, here's how I made it:
Pistachio Cream Pie in an Oreo Crust
2 boxes Pistachio instant pudding (4-serving size) or use 1 pistachio and 1 vanilla
3 cups cold milk (skim works fine)
about half of a container of Cool Whip (thawed)
1 Oreo pie crust (store-bought or make your own)
8 or 10 pistachio nuts, shelled and chopped (for garnish)
Pour the milk into a large mixing bowl. Whisk in the pudding mix. Gently fold in the Cool Whip.
Pour and spread the pudding mixture into the pie crust (see note).
Top the pie with chopped pistachios.
Chill for at least an hour (longer is better). Slice and serve.
NOTE: The Oreo pie crust wasn't available in a 10-inch version, so I used the 8-inch crust which isn't big enough to hold all of the filling. No problem, just spoon the rest into a couple of small dessert dishes, chill, and serve.
So, which will you go with, toasted coconut cream pie in a graham cracker crust or the pistachio cream pie in an Oreo crust recipe variation? Have another suggestion for a flavor combination? Let me know in a comment below.