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Pistachio coconut cake

Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 20 min Total Time: 20 mins
Servings 8
Description

We simply love the lightly toasted coconut crust that pairs so well with the pistachio pudding in this quick pie. 

From: https://www.tasteofhome.com/recipes/coconut-pistachio-pie/

Ingredients
  • 2 1/2 cups sweetened shredded coconut, lightly toasted
  • 1/3 cup butter, melted
  • 2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant pistachio pudding mix
  • 1 cup whipped topping
  • Chopped pistachios, optional
Instructions
  1. 1st Step

    In a small bowl, combine coconut and butter. Press onto the bottom and up the side of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm.


  2. 2nd Step

    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. 


  3. 3rd Step

    Fold whipped topping into remaining pudding; spread over pie. If desired, sprinkle with chopped pistachios.Cover and refrigerate at least 2 hours before serving.

Read it online: https://noregrets.gr/recipe/pistachio-coconut-cake/
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