Real Recipes From Real Home Cooks ®

coconut pistachio pie

(1 rating)
Recipe by
Rev BJ Friley
Vicksburg, MS

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

(1 rating)
yield 8 serving(s)
method Refrigerate/Freeze

Ingredients For coconut pistachio pie

  • 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

  • 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.

Categories & Tags for Coconut Pistachio Pie:

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