{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.

Ingredients
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



Instructions
  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.

0 Response to "{no bake} Coconut Pistachio Cream Pie"

Post a Comment

Popular Posts

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel