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Pistachio-Coconut Pie

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Pistachio-Coconut Pie
  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 8
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Pistachio pudding and toasted flaked coconut lend nutty goodness to this chilled cream pie.

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)

Directions

  • 1 In 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.
  • 2 With 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.
Tips  

To toast the coconut, spread it on an ungreased cookie sheet and bake at 350°F for 7 to 8 minutes, stirring occasionally, until it's light golden brown.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
200
)
Daily Value
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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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