Ingredients:
– 8 ounces cream cheese, softened
– 3.4 ounces pistachio Jell-O instant pudding mix
– 20 ounces crushed pineapple in 100% juice (not syrup)
– 1 cup miniature marshmallows
– 8 ounces Cool Whip or alternatively, 1 cup heavy whipping cream (whipped to stiff peaks)
– 1 prepared pie crust (graham cracker crust is also suitable)
Optional Toppings:
– 1 cup heavy whipping cream
– ¼ cup powdered sugar
– ½ cup finely chopped pistachios
– Maraschino cherries, as needed
Instructions:
1. In a large mixing bowl, combine the softened cream cheese and pistachio Jell-O instant pudding mix. Use a mixer to achieve a light and fluffy texture.
2. Gradually add the crushed pineapple (including its juice) to the mixture, ensuring thorough incorporation.
3. Fold in the miniature marshmallows gently, distributing them evenly throughout the mixture.
4. Carefully fold in either the Cool Whip or the previously whipped heavy cream.
5. Transfer the resulting mixture into the prepared pie crust. Refrigerate the pie for a minimum of two hours to ensure it sets properly.
Optional Toppings:
6. In a separate mixing bowl, whip the heavy cream gradually while adding the powdered sugar until stiff peaks form.
7. Using a piping bag, decorate the chilled pie with the whipped cream.
8. As a finishing touch, garnish the pie with chopped pistachios and maraschino cherries according to your preference.
Enjoy the delightful Pistachio Cream Pie after it has chilled and set, relishing the creamy, nutty flavors in every bite.