Coconut Pistachio Pie

Name: Coconut Pistachio Pie
Yield: 8
Cuisine: American
Ingredients: 2 1/2 c coconut, flaked, lightly toasted; 1/3 c butter, melted; 2 c cold 2% milk; 2 pkg (3.4 oz each) instant pistachio pudding mix; 1 c whipped topping; OPTIONAL; 2 Tbsp pistachio nuts, chopped

By Rev BJ Friley
@RevBJFriley

This is 1 of my late wife's recipes. She was a member on Just A Pinch.com

justapinch.com/me/mbf

Brenda Kay Friley...May 27, 1965 - September 19, 2012

We was married on October 9, 2010...pictures of our wedding is in my photo album

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Method:

Refrigerate/Freeze

Ingredients

2 1/2 c

coconut, flaked, lightly toasted
1/3 c

butter, melted
2 c

cold 2% milk
2 pkg

(3.4 oz each) instant pistachio pudding mix
1 c

whipped topping
OPTIONAL
2 Tbsp

pistachio nuts, chopped
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How to Make Coconut Pistachio Pie

Step-by-Step

In a small bowl, combine coconut and butter.
Press onto the bottom and up the sides of a 9" greased pie plate.
Refrigerate for atleast 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 pistachios.
Cover and refrigerate for atleast 2 hours.

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About Coconut Pistachio Pie

Course/Dish: Pies

Main Ingredient: Dairy

Regional Style: American

Great Grandma's Coconut Cream Pie

Lizzie's Coconut Custard Pie

Foolproof Coconut Cream Pie

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