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Thursday, March 4, 2010

Coconut-Pistachio Pie

We had our 2nd meeting of the Munchin' Mamas today (more recipes to follow!) and our theme this month was "green" - the interpretation was up to us (the food could be green, it could be organic, served in a green dish, etc.). I had a recipe for a coconut-pistachio pie that I've wanted to try out for so long, but no one in my house besides me will eat either of the main ingredients except me, so I used this as my opportunity to give it a whirl.

The hardest part about making this was toasting the coconut - and that was pretty easy! The rest was a snap - and boy did it taste great.

Coconut-Pistachio Pie
2 1/2 cups lightly toasted coconut flakes
1/3 cup butter
2 cups cold milk
2 packages (3.4 ounces each) pistachio pudding mix
1 cup whipped topping
2 T chopped pistachios

  1. In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in pie plate. Refrigerate at least 30 minutes or until firm. 
  2. In a small bowl, whisk milk and pudding mixes for 2 minutes. 
  3. Spread 1½ cups over crust. 
  4. Fold whipped topping into remaining pudding; spread over pie. 
  5. Sprinkle with pistachios. 
  6. Cover and refrigerate for at least 2 hours.

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