{no bake} Coconut Pistachio Cream Pie

This no bake coconut pistachio cream pie is the perfect summer dessert. No oven needed! It’s so easy to make with a toasted coconut crust and two layers of creamy and cool pistachio pudding and whipped cream.

coconut crust
  • 1 bag (7 oz) coconut flakes (about 1 2/3 cups)
  • 1/3 cup melted butter butter or coconut oil

cream pie
  • 2 boxes (3.4 oz) instant pistachio pudding
  • 2 cups whole milk
  • 1 cup whipped cream or cool whip
  • 1/4 teaspoon coconut extract

  1. To make the coconut crust: Heat oven to 350 degrees. Dump entire bag of coconut flakes onto a baking sheet (do not spray with cooking spray). Cook for 10-12 minutes, stirring every 5 minutes, until the coconut is golden brown. Combine the toasted coconut and melted butter in a bowl. Mix together and then press into the bottom and sides of a 9-inch pie plate that has been lightly sprayed with cooking spray. I reserve 1/4 cup of the toasted coconut for garnish on top of the pie. Put the pie crust in the fridge for 1 hour.

Please visit togetherasfamily.com for full instructions.

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