Everyone’s heard the phrase Easy as Pie, right? Of course not all pies are all that easy to make. Apple pie, for instance, takes quite some time just to core and peel all the apples. This pie however really is simple to make, yet fancy enough to serve to guests.
Chocolate Pistachio Cream Pie
Coconut Graham Cracker Crust
14 Graham Cracker Squares (7 whole graham crackers)
1 cup flaked coconut
1/4 cup melted butter
Turn the graham crackers into crumbs. A rolling pin works great for that, but use whatever method you prefer. Mix the graham cracker crumbs with the coconut and melted butter in a bowl. Pour into a 9 inch pie pan and press into the bottom and sides until it turns from a mountain into a pie-pan shape. Bake at 375 degrees Fahrenheit (190 degrees c) for 8 minutes.
Chocolate & Pistachio Filling
1 large box (5.9 oz/167g) chocolate fudge instant pudding
2 cups cold milk
1 small box (3.4oz/96g) pistachio instant pudding
1 1/3 cups cold milk
While the pie crust bakes, mix each pudding separately in its own bowl. The milk is less than the package will call for to make pudding because the filling needs to be thicker for pie. Put the puddings in the refrigerator to chill while the pie crust cools once it comes out of the oven. For a firmer pie filling, use the pudding mix that requires cooking instead of the instant, but still reduce the amount of milk added.
After everything has cooled/chilled for 20-30 minutes, scoop the chocolate filling into the pie crust and spread it evenly around. Put it in the refrigerator to chill.
About 15 minutes later take the pie back out and spoon the pistachio pudding in blobs all over the top. Cover as much surface area as possible to reduce the amount of spreading needed and keep the two pudding flavors from getting mixed together. Spread the top bits of the blobs together to make it evenly distributed around the whole pie. Chill before serving.
To garnish, grate dark chocolate over the pie. For a fancier slice of pie to serve to guests, wait to garnish until serving. Top each piece individually with whipped cream, then grate the dark chocolate on it. If desired add a few shelled pistachios and a small piece of dark chocolate.
Yummmy….So you’re making that when we come for a visit, right?
I could I suppose if I used sugarless pudding.
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