Coconut Pistachio Pie

Coconut Pistachio Pie
1
Rev BJ Friley

By
@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 vote

Comments:
3 Comments
Serves:
8
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

How to Make Coconut Pistachio Pie

Step-by-Step

  1. In a small bowl, combine coconut and butter.
  2. Press onto the bottom and up the sides of a 9" greased pie plate.
  3. Refrigerate for atleast 30 minutes or until firm.
  4. In a small bowl, whisk milk and pudding mixes for 2 minutes.
  5. Let stand for 2 minutes or until soft set.
  6. Spread 1 1/2 cups over crust.
  7. Fold whipped topping into remaining pudding.
  8. Spread over pie.
  9. If desired, sprinkle with pistachios.
  10. Cover and refrigerate for atleast 2 hours.

Printable Recipe Card

About Coconut Pistachio Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American

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