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No Bake Pistachio Pie

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Ingredients:

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1 Store-bought Graham Cracker Pie Crust+ Add to Shopping List
3.4oz Box Instant Pistachio Pudding+ Add to Shopping List
1 Cup Milk+ Add to Shopping List
8 oz Cream Cheese, softened+ Add to Shopping List
1/3 Cup Sugar+ Add to Shopping List
1 Tsp Vanilla Extract+ Add to Shopping List
1 1/4 Cups Coconut, shredded flakes, optional+ Add to Shopping List
8 oz Crushed Pineapple, drained+ Add to Shopping List
1 1/2 Cups Heavy Whipping Cream+ Add to Shopping List
1/4 Cup Powdered Sugar+ Add to Shopping List
2-3 Tbsp Pistachios, chopped+ Add to Shopping List

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!
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