Coconut Pistachio Pie Recipe

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Coconut Pistachio Pie
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  1. In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm.
  2. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust.
  3. Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 541.89 Kcal (2269 kJ)
Calories from fat 388.81 Kcal
% Daily Value*
Total Fat 43.2g 66%
Cholesterol 21.36mg 7%
Sodium 73.35mg 3%
Potassium 527.13mg 11%
Total Carbs 37.52g 13%
Sugars 4.36g 17%
Dietary Fiber 0.19g 1%
Protein 6.01g 12%
Vitamin C 1.6mg 3%
Vitamin A 0.1mg 3%
Iron 2.3mg 13%
Calcium 99mg 10%
Amount Per 100 g
Calories 352.88 Kcal (1477 kJ)
Calories from fat 253.19 Kcal
% Daily Value*
Total Fat 28.13g 66%
Cholesterol 13.91mg 7%
Sodium 47.77mg 3%
Potassium 343.27mg 11%
Total Carbs 24.43g 13%
Sugars 2.84g 17%
Dietary Fiber 0.13g 1%
Protein 3.92g 12%
Vitamin C 1mg 3%
Vitamin A 0.1mg 3%
Iron 1.5mg 13%
Calcium 64.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
  • 16

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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