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Pistachio Cream Pie

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6-8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 graham cracker crust (9 inches)
  • 2 cups whipped topping
  • Toasted sweetened shredded coconut


  • In a small bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in pineapple. Spoon into crust.
  • Spread with whipped topping; sprinkle with coconut. Refrigerate until serving.
Nutrition Facts
1 slice: 338 calories, 19g fat (11g saturated fat), 35mg cholesterol, 389mg sodium, 36g carbohydrate (26g sugars, 1g fiber), 4g protein.

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Average Rating:
  • astarzynski
    Apr 18, 2019


  • NanZim
    Jul 31, 2017

    This was easy to make. My husband enjoyed the flavor and the creamy texture.

  • pinkiepie
    Apr 10, 2012

    This was really good but very sweet!

    Jan 8, 2011

    I forgot to rate this recipe when I posted my review. Oops...

    Jan 8, 2011

    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!

  • FriedaG
    Feb 1, 2010

    No comment left

  • katlaydee3
    Aug 18, 2009

    No comment left