This is my favorite no bake dessert

Preheat the oven to 350°F.

Crush the pistachios into fine crumbs.

Melt the butter and combine it with the crushed pistachios and sugar.

Press the pistachio mixture into the bottom of mini pie crusts.

Bake the crusts for 10-12 minutes until lightly golden.

In a mixing bowl, beat the cream cheese until smooth.

Add the heavy cream, sugar, vanilla extract, and egg to the cream cheese.

Mix until well combined and smooth.

Fold in a few drops of green food coloring until desired color is achieved.

Pour the filling into the baked pie crusts.

Bake the mini pies for 20-25 minutes until the filling is set.

Remove from the oven and let cool to room temperature.

Chill the mini pies in the refrigerator for at least 2 hours.

Top with whipped cream, chocolate shavings, and lime zest before serving.

Spice Level:

Allergens