Happy Pi Day! It’s one of my favorite dessert days, you all know how much I love pie.
We’ve made this before and called it an Eagles Pie in honor of our dear friends who are rabid Eagles fans. We had it for the NFC title game and then again for the Super Bowl. Last year we were running from a tornado warning in Alabama so our St. Patrick’s Day was a “whew we made it outta there” cocktail in Nashville.
This year we’ll be home and I will be making it again. Making but not eating because I’m giving up sweet treats for Lent. I hope you’ll have an extra piece for me!
Now that the holidays are over, the grocery stores have plenty of those ready-made graham cracker crusts again. Most times I have a couple on hand just in case I need a fast pie. You can use a regular graham cracker crust but I like the look of green, white and brown for this pie.
Let’s get cooking!
Beat cream cheese, sugar and 1 Tablespoon milk in a medium bowl until well blended. Stir in one heaping spoonful Cool Whip and spread onto bottom of crust.
Beat pudding with 2 cups milk for two minutes. It will be thick. Spread over cream cheese layer. Refrigerate until firm, plan on four hours. Top with Cool Whip and chopped pecans for serving. Enjoy!
St. Patrick’s Day Pistachio Pudding Pie
- 1 chocolate graham cracker crust
- 4 ounces cream cheese, softened
- 2 Tablespoons sugar
- 2 cups plus 1 Tablespoon milk
- Cool Whip
- 2 small boxes (3.9 oz.) instant pistachio pudding
- chopped pistachios to sprinkle on top
Beat cream cheese, sugar and 1 Tablespoon milk in a medium bowl until well blended. Stir in one heaping spoonful Cool Whip and spread onto bottom of crust.
Beat pudding with 2 cups milk for two minutes. It will be thick. Spread over cream cheese layer. Refrigerate until firm, plan on four hours. Top with Cool Whip and chopped pecans for serving.