Pistachio Mousse Pie - Sapphire Dreams

Do you ever type or write a word and think “that doesn’t look right” and you have to double check but you’re right in the first place? That was me. Just now. Looking at “pistachio” as if I’ve never spelled it in my life.

ANYWAY, let’s talk about this pistachio
mousse pie. I love mousse. I hate pie. BUT, I think I just hate the buttery flaky crust and warm fruit idea together? I’m not sure. Maybe I’m broken. But I DO love a good fluff pie. and this is, indeed, a good fluff pie.

I’m a big fan of the Watergate salad and even of watergate cake. I’ll have to get those recipes up here soon too. Basically, all things pistachio are good in my opinion.

Okay. Back to making pie!

Ingredients:

2 packages of instant pistachio pudding

3 cups of heavy whipping cream

1 graham cracker crust
1 container of whipped topping

Step 1: empty both packages of pudding in your mixer. Yes, you could do this by hand. However, it’s much easier to use a mixer. It will require a lot of elbow grease to mix by hand as the mixture gets very thick.

Step 2: add 3 cups of heavy whipping cream to pudding. Mix on low speed until incorporated and uniform. I had to pause and scrape the sides once to make sure the bottom was mixing in as well.

Step 3: mix for 2 minutes on medium speed. I set a timer and put my mixer on speed 6. This is a good time to wipe up the cream I spilled while measuring. Once it’s done, you’ll have a thick fluffy mixture similar to whipped topping…but green!

Step 4: fold in 1/2 of the container of whipped topping. There are no whipped topping police, so just eyeball it. I use my spatula to divide the whipped topping in the bowl and add to my pie filling. Keep folding until you get a nice and consistent filling. It will be a gorgeous pale green color as shown below.

Step 5: put your filling into your graham cracker crust. I used a premade crust to save time, but a homemade would be even better.
Spread the pie filling out evenly and smooth it out to evenly add the next layer.

Step 6: smooth the rest of the whipped topping over the first pie layer. In order to prevent mixing of the two layers, I like to dollop my whipped topping in 3-4 spots and smooth so that I don’t have to press very hard or move any to make it more even. This helps to avoid mixing the colored layer in the white layer so each stays distinct. Not important for flavor, but it looks pretty. Chill for 4-6 hours or until set enough to cut into slices.

Voila! Pistachio mousse pie! Beautiful and delicious.

Thoughts on this recipe? Give a comment below! Do you like pistachio? You know I do! Would you make any changes to the recipe?