Food
Pistachio Pineapple Pie
By Yankee Magazine|Jan 29 2007|
Yield
4-6 servings
Ingredients
1/4 cup butter or margarine, melted
2 cups flaked coconut
1 1/2 cup milk
1 envelope dream whip topping mix
1 pkg (4 serving size) instant pistacho pudding and pie filling
1 can (8 oz) crushed pineapple
Instructions
Combine butter and coconut. Press into 9 inch pie pan. Bake at 300 degrees 20 minutes or till golden. Cool. Blend milk, whop topping mix and pudding mix in mixer bowl. Gradullay increase beating speed and beat at high for 5 minutes or til thick. Fold in the drained crushed pineapple. Spoon into pie crust. Chill 3 hours. Garnish with toasted coconut.
