I have succumbed to the pudding pie. You are just so quick, so fast, so easy, so cheap. You have 4 ingredients none of which require any more prep than opening. My stove is not even consulted (except for baking the pie crust).
If this was anything else, I would probably try to figure out how to make this without using the pudding. But, alas, I am a graduate student or aka poor. I went to the store and I literally had in my hand the package of pistachio nuts, and the package of pistachio pudding mix. Hum….$10 or $0.49….did I mention I was poor?
This is the same feeling I have when I read recipes where they garnish with macadamia nuts, or they use truffle oil on cooking shows. Really. You think normal people have access to that?
So I went with the pistachio pudding mix. Artificial flavoring is my friend, apparently.
In the theme of fast food, this is a as you like it kind of recipe (Burger King reference). By varying the amount of pudding mixture used, you can drastically change both the flavor and the texture of the pie.
1 pudding mix will give you a slightly green pie that will have the consistency of ice cream and have a slight pistachio flavor and is not overly sweet.
2 pudding mixes will give you a greener pie, but it will still be reminiscently milky, and the consistency will be a little less like ice cream and more like frozen yogurt. It will have a slightly stronger pistachio flavor, and a much stronger sugar flavor.
3 pudding mixes will give you a GREEN pie and the consistency will be like pudding, even after it’s been in the freezer overnight, it will just be like frozen pudding. It will have a strong pistachio flavor, and a strong sugar flavor.
4 pudding mixes would be excessive and possibly implode. But definitely let me know if you try it and survive.
1 ½ cup cold milk
1-3 packages instant pistachio pudding mix
1 cup whipping cream
1 9 inch pie crust
A note on the pictures. Since the different amounts of pudding used make the pies look very different at all steps, I have included pictures from the 1 and 3 pudding pie. The picture on the left is always for the 1 pudding pie. The picture on the right is always for the three pudding pie.
Heat the oven to 350OF.
If you’ve let your pie crust warm up, you can directly roll it into your pie tin. If you’ve just taken it out of the refrigerator and are impatient, like I was, roll it out on a flat surface. This is a little easier and will lead to fewer tears in the pie crust.
Take your pie crust and firmly press it into the pie tin on both the sides and the bottom. With a fork, stab the pie crust multiple times making sure that there is no space bigger than your thumb that isn’t pricked. This always makes me feel that a porcupine has had a fight with my pie.
Take the top edge of the pie crust, and fold it between your thumbs in order to make the ruffling. Try not to pull the pie crust away from the side of the pie tin when you do this, as it can lead to the pie sinking down, which actually did happen to me with the 1 pudding pie.
Also, don’t look at the pie crust from the 3 pudding pie too closely, I tried this new gadget when I was making it and it didn’t work at all.
Bake for 15 minutes or until golden brown. After pie is done baking, remove from the oven and let cool completely.
In a mixing bowl combine your cold milk and pistachio pudding mix. Even if you use three packages, this will mix pretty easy with just a spoon. Mix until the pudding mix is completely incorporated. If you are using 1 or 2 mixes, this will be pretty smooth, but if you’re using 3 mixes it will look a little grainy and be very thick.
Pour the milk mixture into a freezer safe container, preferably with a lid, and freeze for about 30-45 minutes until the mixture is completely solid and cold to the touch.
After the milk mixture is frozen, take it out of the freezer, and scrap it into a mixing bowl. You can use the same one as before and add the whipping cream. If you’re using 1 pudding mix this will blend really easily with just a spoon and will be almost white, with 2 mixes it will be a little harder but you should still be okay to use just a spoon, with 3 mixes you’re probably going to want to use an electric beater since it gets really thick and it will be GREEN.
After the whipping cream is mixed in, pour the mix into the prepared pie crust. Smooth out if necessary. Return to the freezer and freeze overnight.
While this does end up taking you awhile from all the freezing steps, I’d say all and all you’re actually actively working on the pie for less than 20 minutes.
And I just think this looks funny, this is what the 3 pudding pie looks like when you first pour it into the pie crust. It’s defying gravity!