coconut pistachio pie

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

(1 RATING)

58 Pinches 1 Photo

Rev BJ Friley

Vicksburg, MS

Updated on Mar 26, 2013

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

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prep time

cook time

method Refrigerate/Freeze

yield 8 serving(s)

Ingredients

2 1/2 cups coconut, flaked, lightly toasted
1/3 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 oz each) instant pistachio pudding mix
1 cup whipped topping
OPTIONAL
2 tablespoons pistachio nuts, chopped

How To Make coconut pistachio pie

Step 1

In a small bowl, combine coconut and butter.

Step 2

Press onto the bottom and up the sides of a 9" greased pie plate.
Step 3

Refrigerate for atleast 30 minutes or until firm.
Step 4

In a small bowl, whisk milk and pudding mixes for 2 minutes.
Step 5

Let stand for 2 minutes or until soft set.
Step 6

Spread 1 1/2 cups over crust.
Step 7

Fold whipped topping into remaining pudding.
Step 8

Spread over pie.
Step 9

If desired, sprinkle with pistachios.
Step 10

Cover and refrigerate for atleast 2 hours.
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