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Coconut Pistachio Pie

Total Time

Prep: 20 min. + chilling

Makes

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
Coconut Pistachio Pie Recipe photo by Taste of Home

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 sides 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 pistachios. Cover and refrigerate at least 2 hours before serving.
Coconut Pistachio Cream Pie Tips

How should you toast the shredded coconut for the crust?

You can toast coconut in a nonstick skillet over medium heat, stirring occasionally until lightly browned. If you prefer, you can also toast coconut in the oven just as easily.

How long will coconut pistachio cream pie last for?

Coconut pistachio cream pie will last for about 3-5 days covered in the refrigerator. Be sure to cover with plastic or re-useable wrap, or seal in these storage containers we love.

What other toppings can you put on coconut pistachio cream pie?

Use your favorites! Try topping your homemade cream pie with white chocolate shavings, a drizzle of chocolate sauce, or even more coconut!

Rashanda Cobbins, Taste of Home Food Editor

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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