Cheryls Healthier Coconut Pistachio Pudding Pie Recipes

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PISTACHIO CREAM PIE



Pistachio Cream Pie image

This pie reminds me of the watergate salad my grandma always used to make for Thanksgiving and Christmas.

Provided by shimmerysummersun

Categories     Pie

Time 15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 cup milk
1 (3 1/2 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, drained
1 (9 inch) prepared graham cracker crusts
2 cups whipped topping
toasted coconut

Steps:

  • In a small mixing bowl, beat the cream cheese, milk, and pudding mix until smooth.
  • Fold in the pineapple.
  • Spoon mixture onto the crust.
  • Spread with top with the whipped topping.
  • Sprinkle with toasted coconut.
  • Cover and refrigerate pie until time to serve.
  • *You could sub sugar free whipped topping to make this a little more diabetic friendly. And I know the stores carry some sugar free pudding mixes, but I'm not sure if pistachio is one of them*.

Nutrition Facts : Calories 428.8, Fat 29.1, SaturatedFat 14.1, Cholesterol 62.5, Sodium 385.6, Carbohydrate 37.3, Fiber 0.9, Sugar 22.4, Protein 6.7

PISTACHIO-COCONUT PIE



Pistachio-Coconut Pie image

I bought a box of pistachio instant pudding and pie filling mix and I wanted to find a recipe to use it in. The hubby likes pistachios! Found this in one of my many cookbooks: "2007 Pillsbury Annual Recipes" NOTE: Cooking time refers to refrigeration time.

Provided by senseicheryl

Categories     Pie

Time 2h20m

Yield 8 pieces of pie, 8 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 cup milk
1 teaspoon vanilla
1 (3 1/2 ounce) box instant pistachio pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup flaked coconut, toasted
1 (6 ounce) shortbread pie crusts

Steps:

  • In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in milk and vanilla until mixture is smooth and well blended. Add pudding mix; beat on low speed 2 minutes.
  • With rubber spatula, fold in whipped topping and 1/4 cup of the coconut. Spoon into crumb crust. Sprinkle with remaining 1/4 cup coconut. Refrigerate until set, at least 2 hours.

Nutrition Facts : Calories 236.6, Fat 20, SaturatedFat 14.5, Cholesterol 35.5, Sodium 122.7, Carbohydrate 11.4, Fiber 0.2, Sugar 8.7, Protein 3.7

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