Coconut Pistachio Pie

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Coconut Pistachio Pie

Saturday, April 26, 2014




My family simply loved the lightly toasted coconut crust that paired so well with the pale green pistachio pudding in this quick pie.

Coconut Pistachio Pie

Yield: 8 servings

Ingredients:
  • 2-1/2 cups flaked coconut, lightly toasted
  • 1/3 cup butter, melted
  • 2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant pistachio pudding mix
  • 1 cup whipped topping
  • 2 tablespoons chopped pistachios, optional

Directions:
  1. In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm.
  2. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust.
  3. Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.