Coconut Pistachio Pie

By janriff924

Ingredients

• 2-1/2 cups flaked coconut, lightly toasted
• 1/3 cup butter, melted
• 2 cups cold 2% milk
• 2 packages (3.4 ounces each) instant pistachio pudding mix
• 1 cup whipped topping
• 2 tablespoons chopped pistachios, optional

Details

Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 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. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.
Yield: 8 servings.


Nutritional Facts

1 piece (calculated without pistachios) equals 371 calories, 22 g fat (17 g saturated fat), 29 mg cholesterol, 520 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.