Pistachio-Coconut Pie

Submitted by senseicheryl

"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."

 

• Ready In: 2hrs 20mins
• Ingredients: 7
• Yields: 8 pieces of pie
• Serves: 8

ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup milk
• 1 teaspoon vanilla
• 1 (3 1/2 ounce) box instant pistachio pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1⁄2 cup flaked coconut, toasted
• 1 (6 ounce) shortbread pie crusts

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.