Scrumptious No-Bake Pies … Double Chocolate Pie with Pecans … & … Pistachio Pie with White Chocolate Chips and Walnuts

Who wants to heat up an oven in the summer – not me!  These pies are so simple & so delicious I know you’re going to make them often.  And, believe me, these pies won’t be hanging around your fridge for very long!  (I honestly think I ate more pie than my grandchildren !!)

My grandchildren and I experimented with different fillings and crusts –  Double Chocolate Pie with Pecans  and Pistachio Pie with White Chocolate Chips & Walnuts became our favorites, so I’m posting those two recipes today.

There are so few ingredients used to prepare these pies that you might be a bit surprised  – – a box of instant pudding, 1/2 cup milk, 8 oz. of whipped topping (such as Cool Whip), 1 cup of mini-marshmallows, the chips and either vanilla or almond extract. You just mix everything together, pour into a purchased no-bake pie crust, sprinkle with nuts and drizzle with chocolate…. and there you go… an almost instant pie!

My grandchildren and I sampled our pies almost immediately – and they were delicious, but we discovered the pies were even better refrigerated for a few hours. But who wants to wait – these pies are ready to serve after about 20 minutes.

Using these simple recipes as a base, I hope you experiment and find your own favorite no-bake pies.  And don’t forget to share your ideas!

++ Pistachio Pie with White Chocolate Chips & Walnuts

• 1 ready-made shortbread crust   (I use Keebler)
• one package INSTANT pistachio pudding
• 1 (8 oz.) container whipped topping – – such as Cool Whip
• 1/2 cup milk
• 1/2 tsp. almond extract
• 1/2 cup white chocolate chips
• 1 cup mini-marshmallows
• chocolate syrup – – such as Hershey’s
• 1/4 cup chopped walnuts – – to sprinkle on top

In a medium bowl beat 1 box pistachio INSTANT pudding, 8 oz. Cool Whip, 1/2 cup milk and 1/2 tsp. almond extract for about 45 seconds. Stir in 1/2 cup white chocolate chips and 1 cup mini-marshmallow.

Spoon pie filling into pre-made shortbread crust. Pour on some chocolate syrup. (I think I got carried away when pouring the chocolate syrup on both pies today!) Sprinkle on 1/2 to 3/4 cup chopped walnuts.  ++ To make it really easy, purchase chopped walnuts!!

Refrigerate pie for a short time – 20 minutes will do it, although overnight is even better. But who can wait that long – NOT ME….

++ Use the cover provided with the crust if you’re transporting the pie!

++++++++   Double Chocolate Pie with Pecans +++++++++

• • 1 ready-made chocolate crust   (I use Keebler)
  • one package INSTANT chocolate pudding
  • 1 (8 oz.) container whipped topping – – such as Cool Whip
  • 1/2 cup milk
  • 1/2 tsp. vanilla extract
  • 1/2 cup mini chocolate chips
  • 1 cup mini-marshmallows
  • chocolate syrup – – such as Hershey’s
  • 1/2 cups pecan halves – to sprinkle on top
  • 11 – 12 Maraschino cherries, drained on a paper towel

++++ For Double Chocolate Mint Pie – add 1/2 cup CRUSHED Mint M&Ms instead of the 1/2 cup mini chocolate chips!

In a medium bowl beat 1 box chocolate INSTANT pudding, 8 oz. Cool Whip, 1/2 cup milk and 1/2 tsp. vanilla extract for about 45 seconds. Stir in 1/2 cup mini chocolate chips and 1 cup mini-marshmallows.

Spoon pie filling into pre-made chocolate crust. Pour on some chocolate syrup. (I usually use a crisscross pattern but today I went a little wild the the chocolate syrup!) Place 1/2 cup or so  pecans on top, then 11 – 12 Maraschino cherries.

++ Use the cover provided with the crust if you’re transporting the pie!

Enjoy !!