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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    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

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.

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