Mini Toasted Coconut Pistachio Cream Pie
Mini Toasted Coconut Pistachio Cream Pie
Ingredients
- 1 (6-count) pack of mini graham pie crusts
- 3/4 cup coconut
- 3 Tablespoons butter, melted
- 1/2 cup powdered sugar
- 4 oz cream cheese, softened
- 1/2 cup Cool Whip whipped topping
- 1 cup milk, cold
- 1 (3.4 oz) instant pistachio pudding
- 2 Tablespoon Diamond NEW! shelled pistachios, pounded into smaller pieces
Instructions
- Preheat oven to 350 degrees F.
- In a frying pan place coconut and toast on low-medium heat. Stirring continually to make sure coconut does not burn. (here is a great tutorial on toasting coconut) Set aside a little for garnish and then in a small bowl place toasted coconut and melted butter.
- In the bottom of the mini crusts place a little of the toasted coconut mixture. Place on a cookie sheet and baked for 10 minutes. Watch them closely to make sure the coconut does not burn. Remove from oven and set aside.
- In a bowl mix together powdered sugar, cream cheese, and cool whip. Set a few Tablespoons aside for garnish and then evenly distribute the rest of the mixture into the 6 pies on top of the coconut to create the cream layer.
- In a separate bowl mix together the milk, pudding and pistachios. Let sit for a few minutes and then evenly distribute pudding mixture between the 6 pies.
- Place pies in the fridge for 2 hours. Right before you serve add a dollop of the whipped mixture and then sprinkle with toasted coconut and crushed pieces of pistachios.
Notes
Garnishes:
toasted coconut
pistachios crushed
whipped cream mixture
Mini Toasted Coconut Pistachio Cream Pie
1 (6-count) pack of mini graham pie crusts
3/4 cup coconut
3 Tablespoons butter, melted
1/2 cup powdered sugar
4 oz cream cheese, softened
1/2 cup Cool Whip whipped topping
1 cup milk, cold
1 (3.4 oz) instant pistachio pudding
2 Tablespoon Diamond NEW! shelled pistachios, pounded into smaller pieces
Garnishes:
toasted coconut
pistachios, crushed
whipped cream mixture
Preheat oven to 350 degrees F. In a frying pan place coconut and toast on low-medium heat. Stirring continually to make sure coconut does not burn. (here is a great tutorial on toasting coconut) Set aside a little for garnish and then in a small bowl place toasted coconut and melted butter. In the bottom of the mini crusts place a little of the toasted coconut mixture. Place on a cookie sheet and baked for 10 minutes. Watch them closely to make sure the coconut does not burn. Remove from oven and set aside. In a bowl mix together powdered sugar, cream cheese, and cool whip. Set a few Tablespoons aside for garnish and then evenly distribute the rest of the mixture into the 6 pies on top of the coconut to create the cream layer. In a separate bowl mix together the milk, pudding and pistachios. Let sit for a few minutes and then evenly distribute pudding mixture between the 6 pies. Place pies in the fridge for 2 hours. Right before you serve add a dollop of the whipped mixture and then sprinkle with toasted coconut and crushed pieces of pistachios.
{If you are not much of a coconut person you can leave out the coconut on the crust and on top! I personally loved the addition to the 4 layer mini pies but made some without coconut for my kids and they still tasted great}