In a food processor, finely grind pistachios with graham-cracker crumbs, sugar and zest. Pour this mixture into a prepared graham cracker crust. Press mixture into bottom and 1-inch up sides of prepared pan. Top with whipped cream or non-dairy whipped topping. To make the cheesecake layer you will need cream cheese, milk, and regular granulated white sugar. I repeat: it's citrusy and it has that lime aroma and taste which lend to it a unique and complex flavour. I added 3 Tbsp sugar, added almond flavoring and vanilla flavoring and used chopped pistachio nuts instead of walnuts. Our old recipe had a different crust, but since this is an easy dessert we’ve switched to a graham cracker crumb crust instead. ... cup of whole pistachios in food processor. Tips for making Pistachio Lush: Once the crust is set, you can add all 3 layers at once or do them one at a time and let it hang out in the fridge between adding layers. The coconut and the pistachios provide crunchiness. Whatever is going to be more convenient for you. The crust then had a cookie taste and everyone liked it. Whisk for two minutes until the pudding is starting to set. You’ll need melted butter that’s been cooled slightly, I use unsalted, but salted works too. (Set aside) ... chocolate bark if desired) Combine ... 1/2 cups crushed graham crackers to make the crust.Press into pie pan. Preheat oven to 375°F. In a small mixing bowl, combine 1 package of instant pistachio pudding mix and 2 cups of cold milk. Garnish with grated chocolate, chocolate curls, cherries, or whatever you desire. On the bottom is a graham cracker layer followed by a cream cheese layer, a pistachio pudding layer, and a layer of Cool Whip. It has a citrusy flavour and it's both sweet and tart. I baked it for 25 minutes. This creamy, smooth dessert with a crunchy pistachio and graham cracker crust is a cross between a Key Lime Pie and the traditional Lemon Bars. Bake until lightly browned, 8-12 minutes. Blend in butter. To Make The Filling: In a large bowl, whisk together egg yolks and condensed milk. Cool crust, 30 minutes. I enjoyed this recipe, but changed the crust slightly.