coconut pistachio pie

Name: Coconut Pistachio Pie
Yield: 8
Cuisine: American
Ingredients: 2 1/2 cup(s) coconut, flaked, lightly toasted; 1/3 cup(s) butter, melted; 2 cup(s) cold 2% milk; 2 package(s) (3.4 oz each) instant pistachio pudding mix; 1 cup(s) whipped topping; OPTIONAL; 2 tablespoon(s) pistachio nuts, chopped

(1 rating)

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Recipe by

Rev BJ Friley

@RevBJFriley

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.
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coconut pistachio pie

Ingredients For coconut pistachio pie

How To Make coconut pistachio pie

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