Coconut Pistachio Cream Pie
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.
Servings 8
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.