Easy Banana And Pistachio Pudding Pie Recipes

EASY BANANA AND PISTACHIO PUDDING PIE

Steps:

• Preheat over to 450 degrees to bake the pre-made piecrust and follow package directions.
• Mix the milk with the instant pudding for 1 minute on medium.
• Slice the bananas into a bowl and mix with the lemon juice.
• Layer the bananas into the bottom of the baked and cooled piecrust.
• Pour the instant pudding mix over and smooth it to the edges.
• Let it chill and set in the refrigerator. Spread Cool Whip on top and sprinkle with the crushed pistachio nuts.

JELL-O PISTACHIO PIE

Steps:

• Make box of Jell-O Pistachio Pudding Mix according to instructions; allow to soft-set for about seven minutes. This is two minutes more than it says on the box, but it will allow it to set a little more firmly.
• With a spoon, fill graham cracker pie crust with pistachio pudding. Press the bottom of the spoon lightly onto the pudding and smooth it, using sweeping motions across the whole pie.
• Optional: Take 1/2 cup Cool Whip and place into a piping bag. For a makeshift piping bag, spoon some Cool Whip into a Zip-Loc plastic baggie and cut off one of the corners at the bottom of the bag. Pipe large dollops of Cool Whip around the pie, spacing them apart evenly.
• Put pie into refrigerator and allow to set for one hour; for a firmer pie, place in the freezer for twenty minutes.

BANANA PISTACHIO PIE

Steps:

• Combine graham cracker crumbs and margarine in small bowl, stirring with fork until crumbly. Press onto bottom of 9-inch pie plate.
• Prepare pudding mix according to box directions, using 2 1/2 cups milk. Gently stir in banana and cinnamon; fold in 1 cup whipped topping.
• Pour into prepared crust.
• Refrigerate at least 1 hour.
• Top with additional whipped topping before serving, if desired.

BANANA PUDDING WITH PISTACHIO CRUMBLE

Steps:

• Using an immersion or standard blender, purée bananas until very smooth. Set aside.
• In a medium pot set over medium heat, combine milk, cream, 150 grams (3/4 cup) sugar, cornstarch, vanilla bean and seeds, and 2 grams (1/2 teaspoon) salt, and cook, whisking, until liquid comes to a simmer and begins to thicken. Take the pot off the heat and whisk in banana purée, egg yolks and 3 tablespoons butter. Return pot to the heat and bring the mixture back to a simmer, whisking constantly. Cook for another 3 to 5 minutes, until thick.
• Transfer the pudding to a bowl set in a larger bowl filled with ice water and whisk for 5 or until the pudding is cool to touch. Discard vanilla bean, divide the pudding in serving bowls, cover and refrigerate for at least 3 hours.
• Meanwhile, prepare the crumble. Heat oven to 350 degrees and line a baking sheet with parchment paper. In a small saucepan set over medium heat, melt the remaining 12 tablespoons (1 1/2 sticks) butter and set aside to cool.
• In a food processor, pulse the pistachios a few times until roughly chopped. Add the flour, remaining 150 grams (3/4 cup) sugar, and remaining 2 grams (1/2 teaspoon) salt, and pulse until the ingredients are just combined. Add the melted butter and pulse a few times until the mixture forms pea-sized crumbs.
• Transfer the crumbs to the prepared baking sheet. Bake until crumble starts to brown at the edges, about 15 minutes. Remove pan from the oven and using a flat spatula, flip the crumble over, piece by piece, so that the browned side is now on the bottom. The pieces will break apart; this is O.K. Bake for another 8 to 10 minutes, or until the crumble is golden-brown and very crisp. Transfer to a rack and let cool completely before breaking apart into crumbs. Serve crumble sprinkled over the banana pudding. (You will have extra crumble.)

PISTACHIO PUDDING PIE

Steps:

• mix dry pudding mix with crushed pineapple.
• whip in cool whip lite.
• pour into baked pie shell.
• refrigerate until set.