Easy Pistachio Pie

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Instructions:

  1. Prepare the Pistachio Filling:
    • In a medium-sized bowl, whisk together the instant pistachio pudding mix and milk. Follow the instructions on the pudding mix package (usually about 2 minutes of whisking until it thickens).
    • Once thickened, fold in the thawed whipped topping until the mixture is smooth and creamy.
  2. Assemble the Pie:
    • Pour the pistachio mixture into the prepared graham cracker crust. Use a spatula to spread it evenly.
  3. Chill:
    • Refrigerate the pie for at least 2-3 hours, or until set. For best results, chill it overnight so the flavors can meld and the pie can firm up.
  4. Garnish and Serve:
    • Before serving, garnish the pie with crushed pistachios and extra whipped topping, if desired.
    • Slice and serve cold. Enjoy!