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For the Crust:
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Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom and sides of a pie dish to form the crust.
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Bake the crust in the preheated oven for 10 minutes or until golden brown. Allow it to cool completely.
For the Filling:
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In a large bowl, whisk together instant pistachio pudding mix, whole milk, and almond extract until well combined.
- Let the pudding mixture set for a few minutes to thicken.
- Gently fold in the whipped cream until smooth.
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Pour the pistachio filling into the cooled crust.
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For the Topping:
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- Spread a layer of whipped cream over the pistachio filling.
- Sprinkle toasted shredded coconut over the whipped cream.
- Garnish with chopped pistachios.
- Chill the Coconut Pistachio Pie in the refrigerator for at least 4 hours or until set.
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Slice and serve this delightful coconut and pistachio-infused dessert!
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