Description

This Coconut Pistachio Pie is a tropical dream come true! With a crunchy toasted coconut crust and a silky pistachio pudding filling, every bite is a perfect balance of nutty sweetness and creamy indulgence. It’s a no-bake, easy-to-make dessert that will transport you straight to paradise. Perfect for holidays, summer gatherings, or whenever you crave something light and luscious!

Ingredients

For the Crust:
2 ½ cups sweetened shredded coconut, lightly toasted
⅓ cup butter, melted

For the Filling:
2 cups cold 2% milk
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup whipped topping

For Topping (Optional):
Chopped pistachios

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Instructions

Prepare the Crust – In a small bowl, mix the toasted coconut with melted butter. Press the mixture evenly onto the bottom and up the sides of a greased 9-inch pie plate. Refrigerate for at least 30 minutes until firm.
Make the Filling – In another small bowl, whisk together the cold milk and pistachio pudding mix for about 2 minutes until thickened. Let sit for another 2 minutes.
Layer the Pie – Spread 1 ½ cups of the pudding mixture evenly over the chilled crust.
Add the Whipped Topping – Gently fold the whipped topping into the remaining pudding mixture, then spread this over the first pudding layer for a light and fluffy finish.
Final Garnish – Sprinkle chopped pistachios on top for a delightful crunch.
Chill & Serve – Cover and refrigerate for at least 2 hours before serving. Slice, serve, and enjoy!

Notes

Toast the coconut lightly in a dry pan over medium heat for extra flavor.
Use whole milk or half-and-half for an even creamier filling.
Swap the pistachio pudding for vanilla or coconut pudding for a different twist.
Store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American, Tropical