Coconut Pistachio Pie

Why You’ll Love This Recipe

This Coconut-Pistachio Pie is the ultimate dessert for nut and coconut lovers alike. It’s incredibly rich, with layers of flavor from the toasted coconut, creamy pistachio filling, and delicate coconut cream. The homemade pistachio butter adds a personal touch, but store-bought options will work just as well. It’s the perfect balance of creamy, crunchy, and sweet — an unforgettable treat for any special occasion or when you’re craving something indulgent.

Ingredients

Crust:

• 7 oz. Trader Joe’s toasted coconut cookie thins, finely crushed (about 1-3/4 cups)
• 3 Tbsp brown sugar
• Pinch of salt
• 6 Tbsp unsalted butter, melted

Filling:

• 1 cup pistachio butter (homemade or store-bought)
• 1 (8 oz.) package cream cheese, room temperature
• ½ cup brown sugar
• 1 tsp vanilla extract
• 14 oz. can coconut cream (such as Trader Joe’s)
• 2 Tbsp powdered sugar

Topping:

• 2 Tbsp toasted coconut flakes
• 2 Tbsp chopped roasted pistachios

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C).
   • In a medium bowl, combine the finely crushed toasted coconut cookie thins, brown sugar, and a pinch of salt.
   • Stir in the melted butter until the mixture is well combined and resembles wet sand.
   • Press the mixture into the bottom of a 9-inch pie dish to form an even crust.
   • Bake for 8-10 minutes, or until the crust is golden brown and fragrant. Remove from the oven and set aside to cool.
2. Make the Filling:
   • In a large mixing bowl, combine the pistachio butter, cream cheese, brown sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
   • Add the coconut cream and powdered sugar, and continue to beat until the filling is completely smooth and well combined.
3. Assemble the Pie:
   • Pour the pistachio filling into the cooled crust, spreading it evenly with a spatula.
   • Refrigerate the pie for at least 4 hours, or overnight, to allow the filling to firm up.
4. Prepare the Topping:
   • While the pie is chilling, toast the coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are golden brown. Remove from heat and set aside to cool.
   • Roughly chop the roasted pistachios.
5. Finish the Pie:
   • Once the pie has set, remove it from the refrigerator. Sprinkle the top with the toasted coconut flakes and chopped pistachios for a crunchy, flavorful topping.
6. Serve:
   • Slice and serve chilled. Enjoy!

Servings and Timing

• Servings: This recipe makes about 8 servings.
• Prep Time: 15 minutes (plus chilling time)
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes (including chilling)

Variations

• Chocolate Drizzle: Drizzle melted chocolate over the top of the pie for an extra layer of richness and a visual pop.
• Coconut Whipped Cream: Top the pie with a generous dollop of coconut-flavored whipped cream to complement the tropical flavors.
• Pistachio Crust: For a more intense pistachio flavor, you can add ground pistachios to the crust mixture in place of some of the cookie crumbs.

Storage/Reheating

• Storage: Store the pie in an airtight container in the refrigerator for up to 4-5 days. This pie is best served chilled.
• Reheating: This pie is intended to be served cold, so reheating is not necessary. However, if you prefer the crust to be a bit warmer, you can briefly warm individual slices in the microwave for about 15-20 seconds.

FAQs

Can I use a store-bought pie crust?

Yes, you can substitute the homemade coconut cookie crust with a store-bought graham cracker or shortbread crust, though the flavor may differ.

Can I use unsweetened coconut cream?

For this recipe, it’s best to use sweetened coconut cream as it adds to the overall flavor and texture of the filling. If you use unsweetened coconut cream, you may need to adjust the sugar in the filling.

How can I make homemade pistachio butter?

To make homemade pistachio butter, simply blend roasted pistachios in a food processor for 5-10 minutes until smooth and creamy. You can add a touch of neutral oil if needed to achieve the right consistency.

Can I make this pie ahead of time?

Yes! This pie actually tastes better when it has been allowed to chill overnight, giving the flavors time to meld and the filling to firm up.

Can I substitute the cream cheese for something lighter?

You can use a lighter cream cheese alternative or Greek yogurt if you want to make a lighter version, but the texture and richness may vary slightly.

Can I freeze this pie?

Yes, you can freeze the pie for up to 1 month. Make sure to wrap it tightly in plastic wrap and foil. Let it thaw in the refrigerator before serving.

Can I add more toppings to the pie?

Certainly! You can add a variety of toppings, such as crushed chocolate cookies, a drizzle of caramel sauce, or even fresh fruit like raspberries or strawberries.

Can I make the crust gluten-free?

Yes, you can substitute the cookie thins with gluten-free cookies or a gluten-free cookie crust mix to make this pie gluten-free.

Can I make this pie dairy-free?

To make this pie dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative, and use a dairy-free butter substitute for the crust.

How do I prevent the filling from being too runny?

Make sure the filling is well-mixed and that the coconut cream is fully incorporated. Also, letting the pie chill for several hours (or overnight) is crucial for the filling to set properly.

Conclusion

This Coconut-Pistachio Pie is a showstopper of a dessert, combining the rich flavors of pistachios with the tropical sweetness of coconut. The toasted coconut cookie crust provides the perfect foundation for the creamy filling, while the topping of roasted pistachios and coconut flakes adds a satisfying crunch. Whether you’re serving it for a special occasion or just because, this pie is guaranteed to be a hit. Enjoy every bite of this indulgent and unique dessert!

Coconut Pistachio Pie

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• Author: Julia
• Total Time: 4 hours 25 minutes (including chilling)
• Yield: 8 servings
• Diet: Vegetarian

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Description

This indulgent Coconut-Pistachio Pie features a creamy pistachio filling complemented by a crunchy toasted coconut cookie crust. Topped with roasted pistachios and toasted coconut flakes, this decadent dessert combines tropical coconut sweetness and rich pistachio flavor, perfect for any special occasion.

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Ingredients

For the Crust:

7 oz. Trader Joe’s toasted coconut cookie thins, finely crushed (about 1–3/4 cups)

3 Tbsp brown sugar

Pinch of salt

6 Tbsp unsalted butter, melted

For the Filling:

1 cup pistachio butter (homemade or store-bought)

1 (8 oz.) package cream cheese, room temperature

½ cup brown sugar

1 tsp vanilla extract

14 oz. can coconut cream (such as Trader Joe’s)

2 Tbsp powdered sugar

For the Topping:

2 Tbsp toasted coconut flakes

2 Tbsp chopped roasted pistachios

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Instructions

• Prepare the Crust:

  • Preheat the oven to 350°F (175°C).

  • In a medium bowl, combine the finely crushed toasted coconut cookie thins, brown sugar, and a pinch of salt.

  • Stir in the melted butter until the mixture resembles wet sand.

  • Press the mixture into the bottom of a 9-inch pie dish to form an even crust.

  • Bake for 8-10 minutes, or until the crust is golden brown and fragrant. Remove from the oven and set aside to cool.

• Make the Filling:

  • In a large mixing bowl, combine the pistachio butter, cream cheese, brown sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.

  • Add the coconut cream and powdered sugar, and continue to beat until the filling is completely smooth and well combined.

• Assemble the Pie:

  • Pour the pistachio filling into the cooled crust, spreading it evenly with a spatula.

  • Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to firm up.

• Prepare the Topping:

  • While the pie is chilling, toast the coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown. Remove from heat and set aside to cool.

  • Roughly chop the roasted pistachios.

• Finish the Pie:

  • Once the pie has set, remove it from the refrigerator. Sprinkle the top with toasted coconut flakes and chopped pistachios for a crunchy topping.

• Serve:

  • Slice and serve chilled. Enjoy!

Notes

Variations:

Chocolate Drizzle: Add a drizzle of melted chocolate on top of the pie for an extra rich flavor.

Coconut Whipped Cream: Top with a dollop of coconut-flavored whipped cream to enhance the tropical flavors.

Pistachio Crust: Replace some of the cookie crumbs with ground pistachios for a more intense pistachio flavor.

Storage: Store the pie in an airtight container in the refrigerator for up to 4-5 days. It is best served chilled.

Reheating: This pie is intended to be served cold, but you can briefly warm individual slices in the microwave for 15-20 seconds if you prefer a slightly warmer crust.

 

• Prep Time: 15 minutes (plus chilling time)
• Cook Time: 10 minutes
• Category: Dessert, Pie
• Method: Chilled, Baking
• Cuisine: American