pistachio Archives - The Midnight Baker

Pistachio Cream Pie

Judith Hannemann — Sat, 15 Jun 2019 23:00:00 +0000

You’ll be amazed at how easy this pistachio cream pie is. It won’t heat your kitchen because there’s no baking required!

Great For Summer

Actually, this pistachio cream pie is so good it’s a year-round treat but it’s perfect for summer because it’s a no-bake dessert..

It’s very easy to make too. Just a few convenience ingredients and you’re on your way to this creamy pie!

I’m all about convenience these days because my days of fussing are essentially over which is why I love recipes such as these.

But if you have the time and inclination, you can make your own from scratch for many of the ingredients.

Try It Frozen Too

This pistachio cream pie is great just chilled, but if you want a different experience then try it frozen.

When you freeze the pie, it is very much like ice cream. It’s very nice and cooling, especially on a super-hot day.

It’s best to freeze this overnight if you plan on serving the pie this way. Just remember to use a hot wet knife to cut it for neat slices. You can also let it stand out on the counter for 5-10 minutes before cutting to make the task a bit easier.

Any Flavor Is Good

This is just one of those recipes that can be changed into something entirely different just by changing the flavor.

That’s pretty easy because the main flavor is the pudding mix. Get creative! Fruit flavors will work well–and even better if you fold in some diced fruit pieces of the same flavor.

Chocolate would work too–with a topping of shaved chocolate. And how about raspberry and chocolate? There you’d just use a chocolate crust and have the filling raspberry. The possibilities are endless and each time results in a totally different dessert! That’s a real winning combo.

The Recipe

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Pistachio Cream Pie

Delicious no-bake dessert

Prep Time10

Cook Time0

Chilling4

Total Time4 10

Course: Dessert

Cuisine: American

Keyword: no-bake desserts, no-bake pies, pies, pistachio

Servings: 8

Calories: 295kcal

Author: Judith Hannemann

Ingredients

1 9-inch graham cracker pie crust
2 boxes instant pistachio pudding mix 3.4 oz each
12 oz evaporated milk, chilled do not reconstitute
1 1/4 cup cold milk
8 oz whipped topping or 2 cups whipped heavy cream
1/2 cup pistachios coarsely chopped

US Customary - Metric

Instructions

Beat pudding mixes and milks at low speed for 2 minutes.
Fold in topping and turn into prepared pie crust.
Chill for at least 4 hours. Pie may also be served frozen

Notes

Nutritional values calculated using commercial whipped topping (i.e. Cool Whip) and full-fat evaporated milk.

Nutrition

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Pistachio Cheesecake

Judith Hannemann — Sat, 10 Jun 2017 23:00:16 +0000

If you love pistachio, then you’ll flip over this cheesecake!

Pistachio Cheesecake: Heaven In A Bite

I have to admit it was love at first sight with this pistachio cheesecake.

The first time I saw it was on my friend Lisa’s popular Incredible Recipes page. My mouth started to water.

The original recipe comes from Lady Behind the Curtain. Not only is Sheryl a fantastic cook, but I absolutely love her blog for ideas for themed parties. She is a talented lady and I wish l lived close to her so I could get invited to one of her parties!

Super Rich But Worth It

I’ve been making cheesecakes for many years, but this is the richest cheesecake recipe I ever saw.

This cheesecake is big on cream cheese, and I mean really big. It uses six large bars.

I wouldn’t recommend making any substitutions for low-fat products here as it may not work. Non-fat products definitely will not work–I’ve tried it in other cheesecakes I make and each time I ended up with a gloppy, clotted mess. That was for baked cheesecakes, but non-fat probably would work in a no-bake cake.

Crust Is Excellent

The crust in this cheesecake is more than just a “shelf.” It’s a great-tasting nutty shortbread!

Sheryl gave the choice of using almonds or pistachios. I used almonds but next time, I’m going with pistachios!

Just as an aside, you can substitute any flavor pudding you want and you will have an entirely different cake. That’s the beauty of this recipe.

A Word About The Whipped Cream Garnish

This was the first time I tried the stabilized whipped cream that uses cream cheese. So many swear by this recipe, so I knew it must’ve been my error instead of the recipe when it wouldn’t set up.

My friend Deb S. makes this all the time to pipe on cakes and she set me straight–she said to use regular sugar and whip everything at the same time and together. No whipping the cream to soft peaks, then separately whipping the cheese. Nope–all together.

However, I found a method that works every.single.time. That secret is a product called “Instant Clear Gel.” This product is used in commercial bakeries to stabilize whipped cream frosting, but it can be used for many other purposes. The instant variety needs no heat or cooking and will begin to swell the minute it hits liquid. You mix it with the sugar. I use 1 tablespoon of Instant Clear Gel to 1/4 cup confectioner’s sugar for one pint of cream. Whip the cream to soft peaks then add the sugar/Instant Clear Gel mixture gradually then keep beating to the desired consistency.

Easy peasy!

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The Recipe

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Pistachio Cheesecake

If you love pistachio, then you’ll flip over this cheesecake!

Prep Time40

Cook Time1 5

Total Time1 45

Course: cakes, desserts

Cuisine: American

Keyword: cheesecake, pistachio

Servings: 12

Calories: 286kcal

Author: Judith Hannemann

Ingredients

CRUST

1 cup flour
1/2 cup ground pistachios or almonds
1/4 cup sugar
1/2 cup 1 stick cold unsalted butter
1/4 tsp almond extract

CHEESECAKE

Cheesecake:
6 bars 8 oz each softened cream cheese
2 pkgs instant pistachio pudding mix
5 eggs
14 oz can sweetened condensed milk

Instructions

Lightly spray a 9- or 10-inch springform pan.
For the crust, place the flour, ground nuts and sugar in a food processor. Pulse a few times to combine.
Cut up the butter and add it to the flour mixture already in the food processor along with the almond extract. Pulse until the mixture resembles small crumbs. Press into the bottom of the prepared pan and about 1 inch up the sides. Chill for 30 minutes.
Preheat oven to 350 degrees F.
Prepare filling by beating the cheese, condensed milk and the pudding mix, mixing well so it’s totally combined.
Add the eggs, one at a time, on low speed, so they are well incorporated.
Pour into the prepared pan. Place pan on a baking sheet and bake for 55-65 minutes or until the center is almost set (about the size of a quarter or 1-inch in the center).
Cool for 10 minutes on a rack, then run a knife around the edge of the pan to loosen. Cool completely to room temperature then refrigerate overnight.

Nutrition

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Pistachio Lush

Judith Hannemann — Sat, 03 Oct 2015 23:00:23 +0000

Prepare yourself for a nut-TASTIC taste sensation in this pistachio flavored dessert. Very easy to make!

New Ideas

Whenever I’m in the market for some new ideas and additions to my regular meal rotations, it always seems my friend Maria, from Maria’s Mixing Bowl, posts something on her Facebook page that’s just perfect. This is one of those things!

I’d recently made a Lemon Lush that was totally no bake. This one you have to bake the crust. Believe me, it’s worth it!

But you could always substitute a graham cracker crust if you don’t want to bake it. In the summer, that’d probably be the best choice, especially in parts of the country that see triple-digit temps during those months. Only thing I’d do if I were switching out the crusts, is I wouldn’t add any extra sugar to the crumb mixture. A crust made out of pecan sandies would go nicely here too.

This dessert in the photos was served to my guests that same evening for dinner. They really loved the crust. It’s quite special! It’s loaded with chopped nuts and butter. Now what can be better than that! For the main course I served my Chicken Fried Steak

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MAKE IT TOTALLY NO-BAKE–Reader Monica emailed me about making this with a crust made of pecan sandies. Just follow a recipe for a graham cracker crust (you can probably eliminate any added sugar in the crust recipe) and substitute the pecan sandies for the graham crackers. Totally AWESOME idea–thanks Monica!

The Recipe

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Pistachio Lush

Prepare yourself for a nut-TASTIC taste sensation in this pistachio flavored dessert. Very easy to make!

Prep Time1

Cook Time20

Total Time1 20

Course: desserts

Cuisine: American

Keyword: cheesecake recipe, pistachio, pistachio lush

Servings: 12

Calories: 387kcal

Author: Judith Hannemann

Ingredients

CRUST

1 cup flour
1/2 cup stick butter (cut up)
1 cup chopped walnuts

CHEESE LAYER

8 oz cream cheese at room temperature
1 cup confectioner's sugar
1 cup whipped topping

PISTACHIO LAYER

2 pkgs instant pistachio pudding
3 cups milk

TOPPING

2 cups whipped topping
1/2 cup toasted almonds optional, but recommended

Instructions

Preheat oven to 350 degrees F
In a large bowl, add the flour and the cut up butter. Using a pastry blender or 2 knives, cut the butter into the flour until the mixture looks like small peas.
Stir in the walnuts
Press into a 13 x 9-inch pan.
Bake for 20 minutes.
Remove from oven and cool completely
Beat cream cheese, confectioner's sugar and the 1 cup of whipped topping until the mixture is smooth and silky.
Spread this across the cooled crust in the pan.
Prepare pistachio pudding by whisking it into the milk--whisking for 1-2 minutes until the pudding begins to thicken.
Spread the pudding on top of the cheese layer.
Chill for about 2-3 hours
Top with the 2 cups of whipped topping and sprinkle with toasted almonds (if using)

Nutrition

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