Coconut Pistachio Cream Pie

Ingredients

• 1 bag (7 oz) sweetened coconut flakes
• 1/3 cup melted coconut oil or melted butter
• 2 boxes (3.4 oz each) instant pistachio pudding
• 2 cups whole milk
• 1 cup whipped cream or Cool Whip ((see notes))
• 1/4 teaspoon coconut extract

Instructions

1. 1

   --- Make The Toasted Coconut Crust ---

2. 2

   Heat the oven to 350℉. Dump the entire bag of coconut flakes on a baking sheet (don't spray the baking sheet with cooking spray!).

3. 3

   Cook for 10-12 minutes, making sure to stir it every 4 minutes, until the coconut is golden brown.

4. 4

   Combine the toasted coconut flakes (reserve 1/4 cup for garnish) and melted coconut oil (or melted butter) in a mixing bowl. Stir to combine well.

5. 5

   Firmly press the coconut mixture into the bottom and sides of a 9-inch pie plate that has been lightly sprayed with cooking spray.

6. 6

   Cover the pie plate with a lid, or plastic wrap, and refrigerate for 1 hour before proceeding.

7. 7

   --- Make The Whipped Cream Pistachio Pudding Filling ---

8. 8

   In a mixing bowl, add the instant pistachio pudding and whole milk. Whisk until combined well and it starts to thicken. Let the pudding sit for 2 minutes so it can continue thickening.

9. 9

   Put 1.5 cups of the pistachio pudding into the coconut pie crust and spread it out evenly.

10. 10

    Add the whipped cream (or cool whip) and the coconut extract to the remaining pistachio pudding in the mixing bowl, and stir to combine well.

11. 11

    Spread the mixture evenly into the crust on top of the pistachio pudding layer.

12. 12

    --- Fridge Time/Serving ---

13. 13

    Cover the pie with a lid or plastic wrap and refrigerate for at least 4 hours or up to 8 hours for best results.

14. 14

    When ready to serve, garnish the pie with the reserved coconut flakes, chopped pistachios, and additional whipped cream if wanted. Serve chilled!