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    You are in: Home / Recipes / Pistachio-Coconut Pie Recipe
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    Pistachio-Coconut Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    senseicheryl's Note:

    I bought a box of pistachio instant pudding and pie filling mix and I wanted to find a recipe to use it in. The hubby likes pistachios! Found this in one of my many cookbooks: "2007 Pillsbury Annual Recipes" NOTE: Cooking time refers to refrigeration time.

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    Ingredients:

    Serves: 8

    Yield:

    pieces ...

    Units: US | Metric

    Directions:

    1. 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. 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.

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    Nutritional Facts for Pistachio-Coconut Pie

    Serving Size: 1 (94 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 236.6
     
    Calories from Fat 179
    75%
    Total Fat 19.9 g
    30%
    Saturated Fat 14.5 g
    72%
    Cholesterol 35.4 mg
    11%
    Sodium 122.7 mg
    5%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 0.2 g
    0%
    Sugars 8.7 g
    34%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    instant pistachio pudding mix

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