Coconut Pistachio Pie

Coconut Pistachio Pie Recipe

Coconut Pistachio Pie RecipePhoto by: Taste of Home Coconut Pistachio Pie Recipe

Our panel of tasters simply loved the crust of lightly toasted coconut that paired so well with the pale green pistachio pudding in this quick pie from our Test Kitchen.

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  • 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


  • 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.

Nutrition 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.