Pistachio Pie 1 (3 3/4 ounce) box instant pistachio pudding mix 1 pint vanilla ice cream, softened 3/4 cup milk 1 (9-inch) graham cracker crust, baked 1 (4 ounce) container frozen whipped topping, thawed 1 (1 3/16 ounce) English toffee candy bar (Heath bar) Combine pudding mix, ice cream and milk; beat with electric mixer until smooth. Pour into pie crust; freeze 1 hour or until firm. Spread whipped topping evenly over pie. Crumble candy bar over pie. Store in freezer. Before serving, allow pie to sit at room temperature for 5 to 10 minutes.