Perfect Pineapple Pistachio Pie

2 cups shortbread cookie crumbs
¾ cup chopped walnuts, divided
¼ cup (½ stick) butter, melted
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¼ cup lime juice
1 (4-serving size) package instant pistachio pudding and pie filling
1 (8 ounce) can crushed pineapple, undrained
1 cup (½ pint) heavy cream
Preheat oven to 350 degrees F. In a medium-sized bowl, combine cookie crumbs, 1/4 cup walnuts, and butter. Press into bottom and up sides of a 9-inch deep-dish pie plate to form a crust. Bake 10 minutes, then remove from oven and allow to cool. Meanwhile, in a large bowl, with an electric beater on medium speed, beat cream cheese for about 1 minute, until fluffy. Add sweetened condensed milk, lime juice, and pudding mix and continue beating 2 to 3 minutes, until smooth. Stir in remaining 1/2 cup walnuts and pineapple. In a medium-sized bowl, with an electric beater on medium speed, beat cream 5 to 6 minutes, until stiff peaks form. Fold whipped cream into pudding mixture and pour into pie crust. Cover and chill at least 6 hours, or overnight. Notes: Any type of shortbread cookies can be crumbled to create the cookie crumbs – even cookies that already have nuts in them. But if you use cookies with nuts, then leave out the 1/4 cup of walnuts that go in this crust.


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Maple and Brown Sugar give are the perfect combination for this easy Instant Pot Maple and Brown Sugar Pork Tenderloin Recipe! Want to try this recipe in the Slow Cooker? You can find the directions HERE! We like to serve this tenderloin with these Slow Cooker Creamy Mashed Potatoes, this Oven Roasted Green Beans Recipe ...

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