Creamy Pistachio Pie

I looooooooove pistachio pie. I have posted a pistachio pie similar to this one before but this time I made it a little more rich. You really can't mess up a pudding pie. I mean no matter what you add or put on top it's always just pretty darn good. I used whipping cream instead of milk and omitted one of the pudding boxes this time. It made for a firmer, less pistachio-y : ) pie. Equally as delicious. And the milk chocolate I drizzled on top really added to it.

Pistachio Pie with Ritz Cracker Crust - The Cream Version

Crust: (13" Dish)
40 Ritz crackers crushed
1/2 cup of butter (softened)

1 small box of pistachio instant pudding
1 1/2 cups cold whipping cream
1 qt vanilla icecream
1/2 Bag Heath Bar Topping
Milk Chocolate chips (Just for drizzling - use whatever you have)

1. To prepare crust, crush the Ritz crackers (I use a food processor) and mix together with the melted butter. Spray your pie dish before pressing in the ritz cracker crust. Use your finger tips to press down the crushed crackers, making sure to bring the crust up the sides of the dish as well. Bake the crust 10 minutes in 350 degree oven. Let cool.

2. Combine pistachio pudding mix and whipping cream; beat with electric mixer on high until really smooth. Fold in softened ice cream. Mix well again and pour into pie crust. Refrigerate 4 hours or until firm.

3. Remove from fridge and sprinkle with heath topping. You can also melt some milk chocolate chips and then use a spoon to splash it all over the pie. Delicious!