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Coconut Pistachio Pie

5 from 24 votes


  • 2-1/2 cups flaked coconut lightly toasted
  • 1/3 cup butter melted
  • 2 cups 2% milk cold
  • 2 (3.4oz) packages instant pistachio pudding mix
  • 1 cup Whipped topping
  • 2 tablespoons chopped pistachios optional


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