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Pistachio-Coconut Pie

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Pillsbury Kitchens
Updated May 7, 2009
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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
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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

  • Step 
    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.
  • Step 
    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.

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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