Pistachio Cream Pie (Gluten Free)
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
- 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.
- 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.
- 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!).
- 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
- Add milk to mixing bowl, followed by powdered packages of pudding and Dream Whip.
- 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.
- Put in cooled crust. Can garnish with toasted pistachios or leftover crust crumbs.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!