Pistachio Cream Pie Delight

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Extra crushed pistachios for garnish

Directions:

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until lightly golden. Let it cool completely.

In a large mixing bowl, whisk together the instant pistachio pudding mix and cold milk until thickened, about 2 minutes. Set aside.

In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the pistachio pudding mixture until well combined.

Spread the pistachio filling evenly into the cooled crust. Sprinkle the top with crushed pistachios.

For the topping, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the pistachio filling.

Garnish with additional crushed pistachios. Refrigerate for at least 2 hours before serving.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 30 minutes (including chilling)

Kcal: 380 kcal | Servings: 8 servings