Pistachio Chip Cream Pie

[charisstoma]

Pistachio Chip Cream Pie

Serves: 12
Calories: 153

Graham Cracker Crust:

8 full graham crackers
3 Tbsp. brown sugar
1 tsp. cinnamon
3 Tbsp. butter, melted

Preheat oven 375°.

With a rolling pin, crush graham crackers by pressing pin down as you roll across them. Do 4 rectangles at a time.

Once all crackers are crushed, add remaining ingredients and mix very well. It will seem slightly dry. Just continue mixing until you can see it's all combined.

Pour cracker crumbs into a 9" pie pan, reserving 3 Tbsp. for topping, and press down on bottom as you are pushing up the sides as well. When spread evenly, take back of measuring cup and press down firmly all the way around sides and bottom. This will pack it down well so it won't crumble when cutting into it.

Place into oven for 8-10 minutes or until browned nicely. Remove and allow to sit and cool, about 30 minutes.

While crust is cooling, prepare filling.

Filling:

2 c. cold 2% milk
1 small box pistachio pudding, dry mix
3 Tbsp. chocolate chips, chopped (or use mini chips) or shredded coconut

Mix together the milk and pudding mix. Using a whisk, beat it for 2 minutes. It will begin to thicken.

Fold into pudding, chopped chocolate chips. When mixed well, place bowl into refrigerator until crust has fully cooled.

Remove pudding and pour into cooled crust. Sprinkle your remaining 3 Tbsp. of crust crumbs evenly onto top of pudding. Scatter another tablespoon of chocolate chips, unchopped, onto the top with crumbs.

Return to refrigerator and allow to set fully before cutting into it.