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.

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