Coconut Pistachio Pie
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
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2-1/2 cups sweetened shredded coconut, lightly toasted
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1/3 cup butter, melted
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2 cups cold 2% milk
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2 packages (3.4 ounces each) instant pistachio pudding mix
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1 cup whipped topping
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Chopped pistachios, optional
Directions
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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.
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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.
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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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