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Once, I was making a pudding and coconut pie for my mother's uncle and decided to toss in some pineapple and cream cheese. Though everyone else really liked it, he didn't, and called it 'Yucka Pie'. My husband and kids love it, though. and I'm happy because they're getting even a little more fruit without realizing it!—Lucille M. Gendron, Pelham, New Hampshire
This recipe is:
Quick
Nutritional Facts 1 serving (1 slice) equals 338 calories, 19 g fat (11 g saturated fat), 35 mg cholesterol, 389 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Pistachio Cream Pie in Quick Cooking July/August 2005, p9
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Reviewed on Apr. 10, 2012 by pinkiepie
This was really good but very sweet!
Reviewed on Jan. 08, 2011 by Anna.loves.to.cook
I forgot to rate this recipe when I posted my review. Oops...
This is nearly the exact recipe my Aunt Martha Ann in Amarillo, TX makes and it's awesome. The only difference is that when folding in the pineapple she also folds in half of the whipped topping. Then only one cup is used on top. When she doesn't have coconut she will toast some chopped pistachios or slivered almonds in butter and sprinkle on top. Absolutely delicious!
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