Mini Toasted Coconut Pistachio Cream Pie

With St. Patricks Day right around the corner its seems like all over Pinterest has been festive “green” recipes! And for some reason I have spent way too much time thinking and coming up with my own St. Patricks Day fun recipes! I also realized that food items dyed green aren’t always that appetizing haha!

When Diamond Nuts contacted me and asked if they could send me some of their NEW! Shelled Pistachios I knew I could have some fun with them. And since pistachios are my husbands favorite he didn’t mind either. The only problem was telling him that he couldn’t sit and eat the whole bag and that I had some recipes I wanted to try with them. The best thing about them was that they were all ready for baking! I did not realize that these are the the first raw, unsalted and pre-shelled nuts on the market! It made it so easy to bake with! You will have to try these new nuts out and they worked perfectly for this fun and yummy dessert! 

I hope you have as much fun making these as I did! And since we are dealing with green food it was only necessary to use my green apple kitchen aid to mix these babies up!  

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

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}

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