May 1, 2007
Pistachio Cream Pie
- 1 1/2 cups graham cracker crumbs
- 5 tbsp butter, melted
- 3 cups cold milk
- 2 pckg. pistachio jell-o pudding
- 1 cup heavy cream
- 1 tbsp sugar
- Preheat the oven to 350 F.
- Combine the butter and graham crackers and press into the bottom and half way up the sides of a 9" pie plate. Bake about 6 to 8 minutes. Cool.
- Pour milk into a large bowl and whisk in the pudding powders. Continue beating 2 minuts. Spoon half the mixture over the cooled crust.
- Whip the cream with 1 tbsp sugar. Add one cup of the whipped cream to the remaining pudding mixture and fold in. Pour over the pudding on the crust.
- Spread on the remaining whipped cream. Chill at least 3 hours.
- Serve.
yummy summer trashy food