My friend, Eric and I were talking at work last week about one of our favorite summer treats, Christmas Pie in July. I was introduced to this little slice of pure heaven a few years ago at Beatons Lake. Eric's mom, Bonnie, made it for Eric as it was his favorite as a kid when the rasberries ripened.
I told Eric he'd have to make me a pie, but I also know that if I waited for Eric to do that, I'd be waiting along time. So this past weekend I went on a mission to create it.
Now the easy thing would have been to call Bonnie, but I was in a pioneering mood and wanted to figure it out by myself. The key ingredient is pistachios so I figured something this awesome should be pretty simple to find on Google. But I was wrong. So by combining my memories, a couple of recipes and my own ideas, I came up with something pretty damn good, if I do say so myself. And I'm going to post the recipe so I can find it next summer.....
Christmas Pie in July
- 1 1/2 cups all-purpose flour
- 1/4 cup chopped pistachio nuts
- 1 stick butter, melted (I used Land o Lake's Light butter)
- 3 Tbs Sugar
- 3/4 tsp Vanilla
- 1 (8 ounce) package cream cheese (I used lite cream cheese)
- 1 teaspoon vanilla extract
- 3 tbs of sugar
- 1 cup confectioners' sugar
- 1 (16 ounce) CoolWhip - frozen whipped topping, thawed
- 2 (3 ounce) packages instant pistachio pudding mix
- 3 cups cold milk
- ½ pint of fresh raspberries
- 1/8 cup chopped pistachio nuts
- Mix flour, pistachios, sugar, vanilla extract and butter. Spread into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. Cool.
- Mix together cream cheese, vanilla, confectioners' sugar and 1 cup whipped topping. Beat well, and spread over cooled crust. Refrigerate for 1 hour.
- Mix instant pudding with milk until thick. Spread over cream cheese layer.
- Top with remaining whipped topping, sprinkle with nuts, and decorate with fresh raspberries.