Triple-Layer Pistachio Pie

How is it possible for a triple-layer pistachio pie to be easy? By using a ready-made chocolate cookie crust, instant pudding and whipped topping.

Triple-Layer Pistachio Pie


  • 2 ounces BAKER'S Semi-Sweet Chocolate, melted
  • 1/4 cup sweetened condensed milk
  • 1 (6 ounce) OREO Pie Crust
  • 3/4 cup chopped pistachios, toasted, divided
  • 2 (3.4 ounce) boxes JELL-O Pistachio Flavor Instant Pudding
  • 1 3/4 cups cold 2% milk
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided


  1. Mix chocolate and condensed milk until blended; spread onto bottom of crust.
  2. Sprinkle with half the nuts.
  3. Refrigerate until ready to use.
  4. Beat pudding mixes and 2% milk with whisk 2 minutes. (Pudding will be thick.)
  5. Spread 1 1/2 cups over chocolate layer in crust.
  6. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust.
  7. Top with remaining COOL WHIP and nuts.
  8. Refrigerate for 3 hours or until firm.

Prep: 15 min | Yield: 10 servings

Recipe and photo used with permission from: Kraft Heinz Company