You may call it a Watergate Salad, but I grew up calling it a Pistachio Salad. Whatever you call it they are the same recipe. This Pistachio Salad Mousse Pie recipe takes your favorite potluck salad and transforms it into a wonderfully delicious pie. I mean putting the pistachio salad into the salad category is kind of a stretch. It’s practically a dessert on its own! One bite of this Pistachio Salad Mousse Pie and you’ll know that this dessert has earned it’s place on your dessert table.
You know I had to make this a semi homemade pie. The bottom layer starts with a yellow cake mix, white chocolate chips and walnuts. The top has everything you love about a Pistachio Salad (Watergate Salad)…..marshmallows, pineapple, walnuts, whipped cream and pistachio jello.
I collect church recipe books. You know the ones I’m talking about….All the ladies from the church get together, add their favorite recipes, put it together in a small book and sell it to members of the church. A lot of times they would be purchased as gifts and given to family members that didn’t attend the church. Anyway my point is…I probably have over 50 cookbooks from all over the United States and every single one of them has either the Watergate Salad or Pistachio salad recipe. A recipe for sure that can withstand time.
WHAT IS YOUR FAVORITE POTLUCK SALAD?
Here are a few of my favorite potluck salad recipes. Growing up in the 60’s and 70’s we were always attending a church potluck. It wasn’t a good potluck without MACARONI SALAD, PISTACHIO SALAD and my Grandma’s MEXICAN BEAN SALAD.
For the Bottom Cake Layer:
- 1 (15.25 ounce) yellow cake mix
- 2/3 cup water
- 3 tablespoons vegetable oil
- 2 large eggs
- 2/3 cup white chocolate chips
- 2/3 cup walnuts, coarsely chopped
For the Pistachio Salad Mousse Layer:
- 1 (8 ounce) tub frozen whipped topping
- 2 (3.4 ounce) boxes pistachio jello pudding mix
- 2 cups mini marshmallows
- 1 (20 ounce) can crushed pineapple, drained (reserve juice)
- ½ cup walnuts, coarsely chopped
- 2 tablespoons reserved pineapple juice
For the Bottom Layer:
Preheat oven to 350°. Spray a 9-inch pie pan with non stick cooking spray. Coat the pie pan with sugar by turning the pan until coated. Add the cak mix, water, oil and eggs to a large mixing bowl. Blend until combined and there are no lumps. Fold in the white chocolate and walnuts. Spread in the prepared pie pan. Bake 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool completely before adding the mousse.
For the Pistachio Mousse Filling:
In a large bowl mix together the whipped topping, pudding mix, marshmallow, pineapple, walnuts and reserved pineapple juice until combined. Pile on top of the cooled cake. Smooth to the edge of the pie pan.
Store in the refrigerator until ready to serve.
MORE PIE RECIPES
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