Coconut Pistachio Pie

Rev BJ Friley


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

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

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

★★★★★ 1 vote


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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


2 Tbsp
pistachio nuts, chopped

How to Make Coconut Pistachio Pie


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