Ingredients for Easter Pistachio Almond Pudding Pie
- 1 ½ cups graham cracker crumbs
- Reduced Fat Butter
- Reduced Fat Milk
- Instant Pistachio Pudding Mix
- 1 teaspoon almond extract
- 3 cups Cool Whip Lite
- Blue Food Coloring
- Slivered Almonds
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How to Make Easter Pistachio Almond Pudding Pie
- Preheat oven to 350°F (175°C).
- Coat a 9-inch springform pan or pie pan with cooking spray.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup (50g) melted reduced-fat butter.
- Mix until crumbs are evenly coated.
- Set aside 2 tablespoons of the crumb mixture for topping.
- Press the remaining crumb mixture into the bottom of the prepared pan.
- Bake for 10 minutes.
- Remove from oven and let cool completely in the refrigerator.
- In a large bowl, whisk together 2 cups reduced-fat milk, 3.4 oz (96g) instant pistachio pudding mix, and 1 teaspoon almond extract for 2 minutes until thickened.
- Gently fold in 1 ½ cups Cool Whip Lite using a rubber spatula.
- Pour the pistachio pudding mixture into the cooled crust and spread evenly.
- In a separate bowl, combine the remaining 1 ½ cups Cool Whip Lite with 1 drop each of red and blue food coloring. Gently mix until a light lavender color is achieved.
- Spread the lavender Cool Whip mixture evenly over the pistachio layer.
- Sprinkle the reserved 2 tablespoons of graham cracker crumbs and ½ cup sliced almonds over the top.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the pie to set completely.
- Serve chilled. This pie can be made several days in advance and stored in the refrigerator. It also freezes well.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
43g
Fat
16g
Carbs
5g
