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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 layers of creamy and cool pistachio pudding and whipped cream.
Ingredients
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
Instructions
- 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. 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.
Please visit togetherasfamily.com for full instructions.
