For the crust:

1. Preheat the oven to 350 degrees F. (while waiting for the oven to heat, consider doing step one of the filling prep, which will allow for chill time.)
2. Press the pistachio shortbread cookie dough firmly along the bottom and sides of a standard sized pie plate.
3. Bake for 12 minutes.
4. Remove from the oven and cool.

For the filling and garnish:

1. Combine the mascarpone, 1/2 cup of the heavy whipping cream, unsweetened almond milk and 2 packages pistachio pudding mix in a large bowl.
2. Mix well and chill for 15 minutes. (Useful to do this while the crust is baking and cooling)
3. Meanwhile, combine the remaining 1 cup of heavy whipping cream, 2 tablespoons of  confectioners style powdered erythritol, and 1/2 teaspoon vanilla extract in a large mixing bowl.
4. Beat with a whisk or electric mixer until stiff peaks form.
5. Fold half of the whipped cream mixture gently into the pistachio mixture.
6. Spoon the pistachio mixture into cooled pie shell and smooth out evenly.
7. Pipe or spoon the remaining whipped cream over the top of the pie.
8. Garnish with chopped pistachios.
9. Serve immediately, or chill until ready to serve.