Pistachio pudding and toasted flaked coconut lend nutty goodness to this chilled cream pie.
Pistachio-Coconut Pie
- Prep Time 20 min
- Total 2 hr 20 min
- Ingredients 7
- Servings 8
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 cup milk
- 1 teaspoon vanilla
- 1 box (4-serving size) pistachio instant pudding and pie filling mix
- 1 container (8 oz) frozen whipped topping, thawed
- 1/2 cup flaked coconut, toasted
- 1 shortbread crumb crust (6 oz)
Instructions
-
Step1In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in milk and vanilla until mixture is smooth and well blended. Add pudding mix; beat on low speed 2 minutes.
-
Step2With rubber spatula, fold in whipped topping and 1/4 cup of the coconut. Spoon into crumb crust. Sprinkle with remaining 1/4 cup coconut. Refrigerate until set, at least 2 hours.
Nutrition
370
Calories
22g
Total Fat
5g
Protein
37g
Total Carbohydrate
24g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 200
- Total Fat
- 22g
- 35%
- Saturated Fat
- 13g
- 67%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 11%
- Sodium
- 410mg
- 17%
- Potassium
- 100mg
- 3%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 24g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
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