Ingredients
Scale
Crust
- Click the link above for the recipe.
Pistachio Pudding Filling
- 1 3.4 oz box Instant Pistachio Pudding
- 1 cup milk
- 8 oz cream cheese (softened)
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup coconut
- 8 oz diced pineapple (if using canned, make sure it’s drained)
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
Toppings (optional)
- 1/3 cup toasted coconut
- 2–3 Tbsp roasted pistachios (chopped)
Instructions
- Click the link above to make the crust.
- In a bowl, mix instant pistachio pudding and 1 cup of milk together. Whisk until the pudding mixture thickens, and then set aside.
- With a standing mixer and whisk attachment or hand mixer, whip heavy whipping cream until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Set aside.
- Mix softened cream cheese, sugar, and vanilla extract together until well combined. Add in pistachio pudding, coconut, and pineapple. Mix until combined.
- Fold in half of the whipped cream mixture (about 1 1/2 cups) into the cream cheese mixture.
- Pour the pistachio pudding cream filling into the graham cracker crust.
- Spread the remaining whipped cream on top, and sprinkle with toasted coconut and chopped pistachios, if desired.
- Chill for at least 4 hours.
- Prep Time: 4 hours 30 minutes
- Category: Pie