No Bake Pistachio Pie

Ingredients:

Directions:

1. Add the pistachio pudding and milk to a mixing bowl. Whisk to combine, until thickens. Set aside.
2. Add the heavy whipping cream and powdered sugar to the bowl of a stand mixer. Beat until stiff peaks form. Set aside.
3. Add the cream cheese, sugar, and vanilla extract to the bowl of a stand mixer. Beat until well combined.
4. Add the pistachio pudding, 1 cup of coconut (optional), and pineapple. Mix on low speed until combined.
5. Add ½ of the whipped cream mixture and fold until combined.
6. Pour into the pie crust.
7. Spread the remaining whipped cream over the top in an even layer.
8. Lightly toast the remaining ¼ cup of coconut in a skillet over low heat. Remove from heat and let cool slightly.
9. Sprinkle the toasted coconut and pistachios evenly over the top.
10. Refrigerate for at least 4 hours or overnight.
11. Once chilled, slice, and serve. Enjoy!