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; Chopped pistachios, optional

TOTAL TIME: Prep: 20 min. + chilling YIELD: 8 servings.

We simply love the lightly toasted coconut crust that pairs so well with the 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
Chopped pistachios, optional

Directions

1. In a small bowl, combine coconut and butter. Press onto the bottom and up the side 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. If desired, sprinkle with chopped pistachios. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts

1 piece: 365 calories, 21g fat (16g saturated fat), 25mg cholesterol, 513mg sodium, 41g carbohydrate (35g sugars, 1g fiber), 3g protein.

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