Coconut Pistachio Pie

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsweetened shredded coconut
• 1/2 cup unsalted butter, melted

For the Filling:

• 1 package (3.4 oz) instant pistachio pudding mix
• 1 1/2 cups whole milk
• 1/2 teaspoon almond extract
• 1 cup heavy cream, whipped

For the Topping:

• 1 cup whipped cream
• 1/4 cup unsweetened shredded coconut, toasted
• Chopped pistachios for garnish

Instructions

For the Crust:

1. Preheat the oven to 350°F (175°C).

2. In a bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Mix until the crumbs are evenly coated.

3. Press the mixture into the bottom and sides of a pie dish to form the crust.

4. Bake the crust in the preheated oven for 10 minutes or until golden brown. Allow it to cool completely.

For the Filling:

1. In a large bowl, whisk together instant pistachio pudding mix, whole milk, and almond extract until well combined.

2. Let the pudding mixture set for a few minutes to thicken.

3. Gently fold in the whipped cream until smooth.

4. Pour the pistachio filling into the cooled crust.

For the Topping:

1. Spread a layer of whipped cream over the pistachio filling.

2. Sprinkle toasted shredded coconut over the whipped cream.

3. Garnish with chopped pistachios.

4. Chill the Coconut Pistachio Pie in the refrigerator for at least 4 hours or until set.

5. Slice and serve this delightful coconut and pistachio-infused dessert!

Enjoy the Coconut Pistachio Pie as a sweet treat with a nutty twist!