Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 350°F (175°C) and grease a tart pan with butter.
Press the pie crust into the tart pan and bake for 10-12 minutes until golden.
In a mixing bowl, combine the pistachio pudding mix and milk, whisking until smooth.
Fold in the crushed pistachios and vanilla extract.
In another bowl, whip the heavy cream with sugar until stiff peaks form.
Gently fold the whipped cream into the pistachio mixture until fully combined.
Pour the pistachio filling into the cooled crust and spread evenly.
Chill in the refrigerator for at least 120 minutes before serving. Enjoy your creamy and crunchy Pistachio Pudding Tart!

For a cleaner slice, run a sharp knife under hot water and wipe between cuts. This tart can be stored in the refrigerator for up to three days.