Pistachio Pudding Pie

This can also be called Eagles Pie if you’re a Philadelphia Eagles fan.  Our neighbors and good friends are rabid Eagles fans.  They are originally from eastern Pennsylvania so it’s understandable.

They invited us down to watch the NFC title game Sunday afternoon so I offered to bring dessert.  I was dying to try out a new version of the Chocolate Ribbon Pie I blogged about earlier.  Their house was the perfect place to try out this new recipe as I knew they’d love any dessert that had Eagles in the name.   If you’re looking for an Eagles themed dessert for a Super Bowl party, this is it.

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!

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Pistachio Pudding Pie (or Eagles Pie if you’re a die hard Eagles fan)

• 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.