This delicious pie recipe perfect for St. Patrick’s Day–or any occasion–came from our grandma.  Although born and raised in Canada, Della came from Irish stock and had all the superstitions to go with it.  This included important rules like throwing spilled salt over your shoulder, not planting a garden on Sunday or it won’t grow, and never tempting fate by having thirteen people for dinner.  

We hope you enjoy Della’s dreamy pistachio pie with crushed pineapple and a toasted cereal crust.  It brings back many fond childhood memories for us.

Pistachio Cream Pie

Servings: 6-8  Prep Time: 10 minutes  Cook Time: 10 Minutes Passive Time: 20 Minutes

Ingredients:

Crispy Rice Crust

• 1 cup gluten free crispy rice (or other) cereal
• ¼ cup brown sugar
• 1 cup sweetened flaked/shredded coconut
• ¼ cup chopped pecans (optional)
• ⅓ cup melted butter or margarine

Pistachio Pineapple Pie Filling

• 1 package instant pistachio pudding mix
• 1 package Dream Whip
• 1 ½ cups milk
• ¾ cup crushed pineapple, well-drained

Instructions:

Crispy Rice Crust

1. Preheat oven to 350 degrees. If you don’t want to use an oven, you can toast the crust ingredients in a frying pan and then pour the melted butter on at the end.
2. Put rice cereal*, brown sugar, coconut, and nuts in large bowl. Add melted butter. *If substituting another type of cereal like gluten free corn flakes, chop them in a food processor first to break them into smaller pieces.

3. Stir together and flatten into pie crust, building up edges of pie crust. If you have too much for your pie plate, you can save some crumbs to garnish the top of the pie (or eat it–it’s good!).

4. Bake for 10-12 minutes until starting to brown. Let cool on rack for 10 minutes, then can stick in fridge to cool for another 10 minutes.

Pistachio Pineapple Pie Filling

1. Add milk to mixing bowl, followed by powdered packages of pudding and Dream Whip. (You can see from the pictures that milk comes in bags in some Canadian provinces–you get three bags like this inside one outer bag!)

2. Beat about 3-5 minutes on high. If you don’t have Dream Whip, you can fold in Cool Whip or whip cream (previously prepared). Drain pineapple and gently fold in.  

3. Put in cooled crust. Can garnish with toasted pistachios or leftover crust crumbs. Enjoy while reminiscing with family about any superstitions your grandparents had! 

Yield: 6-8

Pistachio Cream Pie (Gluten Free)

Print

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

Crispy Rice Crust

• 1 cup gluten free crispy rice (or other) cereal
• ¼ cup brown sugar
• 1 cup sweetened flaked/shredded coconut
• ¼ cup chopped pecans (optional)
• ⅓ cup melted butter or margarine

Pistachio Pineapple Pie Filling

• 1 package instant pistachio pudding mix
• 1 package Dream Whip
• 1 ½ cups milk
• ¾ cup crushed pineapple, well-drained

Instructions

Crispy Rice Crust

1. Preheat oven to 350 degrees. If you don’t want to use an oven, you can toast the crust ingredients in a frying pan and then pour the melted butter on at the end.
2. Put rice cereal*, brown sugar, coconut, and nuts in large bowl. Add melted butter. *If substituting another type of cereal like gluten free corn flakes, chop them in a food processor first to break them into smaller pieces.
3. Stir together and flatten into pie crust, building up edges of pie crust. If you have too much for your pie plate, you can save some crumbs to garnish the top of the pie (or eat it–it’s good!).
4. Bake for 10-12 minutes until starting to brown. Let cool on rack for 10 minutes, then can stick in fridge to cool for another 10 minutes.

Pistachio Pineapple Pie Filling

1. Add milk to mixing bowl, followed by powdered packages of pudding and Dream Whip.
2. Beat about 3-5 minutes on high. If you don’t have Dream Whip, you can fold in Cool Whip or whip cream (previously prepared). Drain pineapple and gently fold in.
3. Put in cooled crust. Can garnish with toasted pistachios or leftover crust crumbs.

Bloggers Apple Pie and Maple Sugar are real sisters.  Apple Pie now lives in a small predominantly Mormon town in Utah, while Maple Sugar resides in a small city in south-central Canada.  They each have great husbands (one apiece) and a few children of varying ages.  Names have been changed to provide their families with a little dignity when sharing their children’s antics–like that time one of their kids went off to camp and did not change his clothes for an entire week, underwear included.  On their blog you can find Mormon Mondays, Family History Tuesdays, Recipe Wednesdays, Sisters on Thursdays, and Flashback Fridays featuring a 1980s humorous column about small town life.  We’d love to have you join us on Twitter, Facebook, Pinterest, and Instagram.