Coconut Pistachio Pie
We simply loved the lightly toasted coconut crust that paired so well with the pale green pistachio pudding in this quick pie. —Taste of Home Test Kitchen
Ingredients
- 2-1/2 cups sweetened shredded 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
Reviews
I submitted this pie for a church pie contest and although we didn't win, it was auctioned off at the highest price of all the pies! It presents nicely, however there is an awful lot of coconut...
Not being rude or snippy, but in answer to jeepyj's question, I would think any such crust would get soggy in a few days. I might make the night before, but not much more than that.
Question not a review can I made the coconut crust a couple of days ahead or will it get soggyTIA
I enjoyed this, but my mother REALLY enjoyed this! I'll definitely be making it again for her.
I enjoyed this, but my mother REALLY enjoyed this! I'll definitely be making it again for her.
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My husband loves pistachio cake so I made this to surprise him with something a little different. We both loved it. The coconut crust was unbelievably good and paired with the pistachio filling and cool whip.....absolutely yummy. I have shared this recipe with others and I will definitely make it again.
Refreshing and the recipe was requested by many.
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Love it!