Instructions

• Step 1: Prepare the Ingredients - Start by draining the crushed pineapple. Make sure to reserve some of the juice for later if needed.
• Step 2: Mix the Pudding - In a large mixing bowl, combine the instant pistachio pudding mix with the drained crushed pineapple. Whisk together until smooth and fully combined. The pudding will start to thicken as it mixes with the pineapple.
• Step 3: Fold in the Cool Whip - Gently fold in the Cool Whip using a rubber spatula. This will add a light and airy texture to the pie, making it creamy and delicious.
• Step 4: Add Marshmallows and Pistachios - Next, carefully fold in the mini marshmallows and chopped pistachios. Ensure that they are evenly distributed throughout the mixture for that delightful crunch in every bite.
• Step 5: Assemble the Pie - Spoon the pistachio mixture into your Graham cracker pie crust. Spread it out evenly using the spatula.
• Step 6: Chill - Cover the pie with plastic wrap and refrigerate for at least 2 hours, or until it’s set. This chilling time allows the flavors to meld beautifully and the pie to reach the perfect consistency.
• Step 7: Serve and Enjoy - Once the pie is set, slice it, serve it chilled, and watch as your guests rave about this delightful dessert!