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This Coconut Pistachio Cream Pie is the perfect summer dessert and it’s so easy to make with a toasted coconut crust and two layers of creamy pistachio pudding whipped cream.
If you love pistachio pudding then be sure and try these other pistachio pudding desserts – Pineapple Pistachio Cake, No Bake Pistachio Cheesecake, and Pistachio Pudding Dessert.
Coconut Pistachio Cream Pie (With Toasted Coconut Crust)
I am obsessed with all things pistachio! It’s one of those flavors that if I see it, I have to try it – whether it’s muffins, cake, ice cream, gelato – I just have to. Pistachio has such a sweet, mild, cool and creamy flavor that is so delicious.
This *almost* no bake cream pie uses a toasted coconut flake crust, filled with creamy pistachio pudding with whipped cream, and then it refrigerates so it has time to set and thicken. This also allows the pistachio + coconut flavors to blend together.
Pistachio and coconut is one of those unexpected flavor combinations that works perfectly. And the toasted coconut crust always surprises people because it’s not super heavy like a traditional crust, and it’s different.
This is a must-try dessert, especially during the summertime, because of its light and cool flavor and coconut crust.
Simple Ingredients Needed
Toasted Coconut Crust Ingredients
- Sweetened Coconut Flakes
- Melted Coconut Oil or Melted Butter : I love to use melted coconut oil to enhance the coconut flavor in the crust.
Pistachio Pudding Coconut Cream Pie Ingredients
- Instant Pistachio Pudding : You will need two boxes of the instant pistachio pudding mix. Do not follow the directions on the box, just dump in the dry pudding mix into the bowl and proceed with the recipe below.
- Whole Milk : This is the best milk to use because of the fat content, which will help the pudding be thick and set. Half and half is another great option.
- Whipped Cream or Cool Whip : Use 1 cup Cool Whip (from an 8 ounce container) or you can make your own whipped cream by beating 1/2 cup heavy whipping cream + 2 tablespoons powdered sugar until stiff peaks form.
- Coconut Extract
How To Make No Bake Coconut Crust Pistachio Pudding Cream Pie (Printable Recipe Card)
Make The Toasted Coconut Crust : Heat the oven to 350 degrees F. Dump the entire bag of coconut flakes on a baking sheet (don’t spray the baking sheet with cooking spray!). Cook for 10-12 minutes, making sure to stir it every 4 minutes, until the coconut is golden brown.
Combine the toasted coconut flakes (reserve 1/4 cup for garnish) and melted coconut oil (or melted butter) in a mixing bowl. Stir to combine well.
Firmly press the coconut mixture into the bottom and sides of a 9-inch pie plate that has been lightly sprayed with cooking spray.
Cover the pie plate with a lid, or plastic wrap, and refrigerate for 1 hour before proceeding.
Make The Whipped Cream Pistachio Pudding Filling : In a mixing bowl, add the instant pistachio pudding and whole milk. Whisk until combined well and it starts to thicken. Let the pudding sit for 2 minutes so it can continue thickening.
Put 1.5 cups of the pistachio pudding into the coconut pie crust and spread it out evenly.
Add the whipped cream (or cool whip) and the coconut extract to the remaining pistachio pudding in the mixing bowl, and stir to combine well.
Spread the mixture evenly into the crust on top of the pistachio pudding layer.
Fridge Time : Cover the pie with a lid or plastic wrap and refrigerate for at least 4 hours or up to 8 hours for best results.
When ready to serve, garnish the pie with the reserved coconut flakes, chopped pistachios, and additional whipped cream if wanted. Serve chilled!
How To Store Leftovers
Leftover pie should be stored in the refrigerator, covered, for up to 3-4 days. The coconut crust will start to soften after a couple of days, which won’t affect the flavor, but the crust won’t be as toasted anymore.
I like to use a pie plate with a lid, or you can remove individual slices to an airtight container for storage. Serve the pie chilled from the fridge.
I don’t recommend freezing this pie as the coconut crust won’t freeze and thaw well, and the pudding filling will have an odd texture once frozen and thawed.
Recipe Tips
- Fridge Time : The cream pie needs a minimum of 4 hours in the fridge so it can thicken and set properly, and the flavors can blend together. I usually make it the night before and refrigerate it for closer to 8 hours. You can also make it the morning of and refrigerate it all day until the evening when you serve it. Plan on at least 4 hours but for best results, refrigerate closer to 8 hours.
- Whole Milk : The fat content is important to help the pudding layers thicken and set, and to have the best flavor. Whole milk is the best because of the fat content, but it’s not too much fat, which may cause the pudding to be too thick. Other suitable options are 2% milk or half and half.
- Garnishes : I like to garnish the pie with whipped cream and chopped pistachios. You could also reserve a little bit of the toasted coconut to garnish the pie with. I like to whip my own whipped cream for the recipe, so instead of only whipping 1/2 cup heavy whipping cream, I whip closer to 1.5 cups of heavy whipping cream (plus 1/3 cup powdered sugar). This way, there is extras to garnish the pie with. The recipe only needs 1 cup so there is about 2 cups extra for garnish – store the extra whipped cream in a covered container, in the fridge, until ready to use.
Coconut Pistachio Cream Pie
Ingredients
coconut crust
- 1 bag (7 oz) sweetened coconut flakes
- 1/3 cup melted coconut oil or melted butter
cream pie
- 2 boxes (3.4 oz each) instant pistachio pudding
- 2 cups whole milk
- 1 cup whipped cream or Cool Whip (see notes)
- ¼ teaspoon coconut extract
Instructions
Make The Toasted Coconut Crust
- Heat the oven to 350℉. Dump the entire bag of coconut flakes on a baking sheet (don't spray the baking sheet with cooking spray!).1 bag (7 oz) sweetened coconut flakes
- Cook for 10-12 minutes, making sure to stir it every 4 minutes, until the coconut is golden brown.
- Combine the toasted coconut flakes (reserve 1/4 cup for garnish) and melted coconut oil (or melted butter) in a mixing bowl. Stir to combine well.1/3 cup melted coconut oil or melted butter
- Firmly press the coconut mixture into the bottom and sides of a 9-inch pie plate that has been lightly sprayed with cooking spray.
- Cover the pie plate with a lid, or plastic wrap, and refrigerate for 1 hour before proceeding.
Make The Whipped Cream Pistachio Pudding Filling
- In a mixing bowl, add the instant pistachio pudding and whole milk. Whisk until combined well and it starts to thicken. Let the pudding sit for 2 minutes so it can continue thickening.2 boxes (3.4 oz each) instant pistachio pudding, 2 cups whole milk
- Put 1.5 cups of the pistachio pudding into the coconut pie crust and spread it out evenly.
- Add the whipped cream (or cool whip) and the coconut extract to the remaining pistachio pudding in the mixing bowl, and stir to combine well.1 cup whipped cream or Cool Whip, ¼ teaspoon coconut extract
- Spread the mixture evenly into the crust on top of the pistachio pudding layer.
Fridge Time/Serving
- Cover the pie with a lid or plastic wrap and refrigerate for at least 4 hours or up to 8 hours for best results.
- When ready to serve, garnish the pie with the reserved coconut flakes, chopped pistachios, and additional whipped cream if wanted. Serve chilled!
Notes
- Fridge Time : The cream pie needs a minimum of 4 hours in the fridge so it can thicken and set properly, and the flavors can blend together. I usually make it the night before and refrigerate it for closer to 8 hours. You can also make it the morning of and refrigerate it all day until the evening when you serve it. Plan on at least 4 hours but for best results, refrigerate closer to 8 hours.
- Whole Milk : The fat content is important to help the pudding layers thicken and set, and to have the best flavor. Whole milk is the best because of the fat content, but it’s not too much fat, which may cause the pudding to be too thick. Other suitable options are 2% milk or half and half.
- Garnishes : I like to garnish the pie with whipped cream and chopped pistachios. I like to whip my own whipped cream for the recipe, so instead of only whipping 1/2 cup heavy whipping cream, I whip closer to 1.5 cups of heavy whipping cream (plus 1/3 cup powdered sugar). This way, there is extras to garnish the pie with. The recipe only needs 1 cup so there is about 2 cups extra for garnish – store the extra whipped cream in a covered container, in the fridge, until ready to use.
- Cool Whip or Whipped Cream : Use 1 cup Cool Whip (from an 8 ounce container) or make your own whipped cream. Add 1/2 cup heavy whipping cream + 2 tablespoons powdered sugar into a mixing bowl and beat until stiff peaks form.
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
My Mom made this for my birthday yesterday. It is so delicious! We will definitely be making it again. Thank you!!!
Can I use the graham cracker for crust instead of coconut crust?
Becca
Yes you could. That would work fine.
This looks delish but I was just wondering if the coconut crust gets soggy from the pudding?
Mine did not. Was very delicious and didn’t last long.
Made this and everyone loved it. Making again. Thanks for sharing.