- 8
Ingredients
- 1 1/2-2 cups flaked, sweetened coconut
- 2 boxes instant pistachio pudding
- 2 cups cold milk
- 3/4 cup pistachios, chopped
- 1 (16oz) container Cool Whip-thawed
Preparation
Step 1
1. Pre-heat oven to 350F.
2. In medium bowl,with electric mixer,beat milk and 1 box of pudding. Beat at medium speed till thick. Add 2nd box of pudding an mix til combined and very thick (do not add extra milk). Stir in nuts. Fold in 1/2 of cool whip. cover an chill.
3. For crust place coconut into a 9" pie plate. Pat coconut onto bottom and up sides of pie plate. Making sure coconut covers all of bottom and sides evenly, with no empty spots. Press firmly.
4. Place pie shell in oven and bake for about 8-10 mins, untill golden brown; watch carefully. Allow pie shell to cool then fill with pudding mix.
5. Top with other 1/2 of cool whip-spreading to edges of pie. Sprinkle a few chopped nuts on top, slice and serve. Refrigerate left overs.