{No Bake} Coconut Pistachio Cream Pie

recipes for chicken, recipes for dinner, recipes by ingredients, recipes for lunch, best recipe websites 2016, recipes for desserts, Find and share everyday cooking inspiration on Allrecipes. Discover recipes, cooks, videos, and how-tos based on the food you love and the friends you follow
{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 layer 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.
  2. 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.
  3. To make the cream: Combine whole milk and pistachio pudding mix in a mixing bowl and whisk together until thick. Let stand for 2 minutes.
  4. Put 1 1/2 cups of the pudding into the pie crust and spread evenly.
  5. Add the 1 cup whipped cream into the remaining pistachio pudding, and the coconut extract. Whisk to combine together and spread into the pie evenly.
  6. Put pie in the fridge for 3-4 hours. When ready to serve, garnish with additional whipped cream or Cool Whip, toasted coconut, and chopped pistachios (if wanted).

You can use 1 cup Cool Whip or you can whip your own. You will need 1/2 cup heavy whipping cream to get 1 cup whipped cream. To whip the cream, pour heavy whipping cream in a bowl with 2 tablespoons powdered sugar (to sweeten it) and beat until stiff peaks form. About 2-3 minutes.
I always use 1 cup heavy whipping cream and then beat it until stiff peaks form. I use 1 cup for the pie and then use the extra whipped cream to pipe on top of the pie for garnish.
Reserve 1/4 cup of the toasted coconut for garnish on top of the pie.

Follow my PINTEREST ACCOUNT in Chloe Ditan

Source : http://togetherasfamily.com/2017/05/no-bake-coconut-pistachio-cream-pie/
{No Bake} Coconut Pistachio Cream Pie Rating: 4.5 Diposkan Oleh: First House