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Coconut Pistachio Pie

Name: Coconut Pistachio Pie
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
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

7 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

8 servings

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

Coconut Pistachio Pie Recipe photo by Taste of Home

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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

Directions

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.
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.
Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.

Nutrition Facts

1 piece (calculated without pistachios): 371 calories, 22g fat (17g saturated fat), 29mg cholesterol, 520mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 3g protein.

Coconut Pistachio Pie

Total Time

Makes

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