Recipe (off-topic): Easy Icebox Pistachio Cream Pie

So, totally off-topic for this blog, but my main hobby is improvisational baking, and very rarely i share a recipe of mine on here, if it turns out so good that everybody at work asks for it. This one is so easy, it feels kinda dorky to even act like it was some feat of creativity to come up with it, but so many people wanted to know how to make it, i'm writing it down. Or typing it out.

We celebrated Pi(e) Day and everyone had to bring a pie to share. Mine was a recipe i made up: Pistachio Cream Pie. The event started at 4pm and it was gone, no lie, by 4:07 (a guy in the scene shop timed it). So, here is the recipe for it

Sorry, i forgot to take a perfectly staged picture of it beforehand. It was pale green. This picture is partly a joke, but partly so you can pin the recipe on Pinterest if you collect recipes that way. How about that vintage 80s tablecloth?!

Ingredients:

• Pie crust (if you like to make your own, rock on, and i'll let you pick your fave recipe, but you can buy one if you are lazy)


• 10 oz tub of Cool Whip


• 2 1/4 cups half-and-half, light cream, or heavy/whipping cream


• 1/2 package pistachio pudding


• shelled pistachios

I have yet to make a successful pie crust on my own, so i bought one at the store. It was of the graham cracker variety. In a bowl, whisk together the pudding, the cream, and 1/2 the tub of Cool Whip. The heavier the cream you use, the thicker the filling will get. So if you like a dense pie, go with heavy cream. I used half-and-half. Then stir two handfuls of pistachios in with a spoon, and pour the resulting mixture into the pie crust. Put it into the fridge overnight at least. I let mine go a day and a half. Right before you serve it, top the green pie with the rest of the plain Cool Whip and sprinkle with more pistachios.

It really was that easy.