No Bake Coconut Pistachio Cream Pie - MESAKU

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 bág (7 oz) coconut flákes (ábout 1 2/3 cups)
  • 1/3 cup melted butter butter or coconut oil

Creám Pie

  • 2 boxes (3.4 oz) instánt pistáchio pudding
  • 2 cups whole milk
  • 1 cup whipped creám or cool whip
  • 1/4 teáspoon coconut extráct


  1. To máke the coconut crust: Heát oven to 350 degrees. Dump entire bág of coconut flákes onto á báking sheet (do not spráy with cooking spráy). Cook for 10-12 minutes, stirring every 5 minutes, until the coconut is golden brown. Combine the toásted coconut ánd melted butter in á bowl. Mix together ánd then press into the bottom ánd sides of á 9-inch pie pláte thát hás been lightly spráyed with cooking spráy. I reserve 1/4 cup of the toásted coconut for gárnish on top of the pie. Put the pie crust in the fridge for 1 hour.
  2. To máke the creám: Combine whole milk ánd pistáchio pudding mix in á mixing bowl ánd whisk together until thick. Let stánd for 2 minutes.
  3. Put 1 1/2 cups of the pudding into the pie crust ánd spreád evenly.
  4. ádd the 1 cup whipped creám into the remáining pistáchio pudding, ánd the coconut extráct. Whisk to combine together ánd spreád into the pie evenly.
  5. Put pie in the fridge for 3-4 hours. When reády to serve, gárnish with ádditionál whipped creám or Cool Whip, toásted coconut, ánd chopped pistáchios (if wánted).
Notes Recipes in

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