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

Test Kitchen Approved

We simply love the lightly toasted coconut crust that pairs so well with the pistachio pudding in this quick pie. —Taste Recipes 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

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.
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. 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.

We simply love the lightly toasted coconut crust that pairs so well with the pistachio pudding in this quick pie. —Taste Recipes Test Kitchen

Recipe Creator