Pistachio Toasted Coconut Pie Crust Food

COCONUT PISTACHIO PIE

Steps:

• In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm., In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust. , Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.

PISTACHIO-COCONUT PIE

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.

COCONUT CRUST

Steps:

• Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
• Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.

PISTACHIO TOASTED COCONUT PIE CRUST

Steps:

• In a small skillet toast the coconut, stirring often. About 8 minutes. Cool and add to a mini food processor and pulse until ground.
• Place coconut, pistachios, flour, sugar and salt into the bowl of your food processor, fitted with the blade attachment. Quickly pulse a few times to combine.
• Add in butter and pulse a few times, butter should still be in large clumps. While pulsing, add 2 to 3 tablespoons of ice cold water. Turn the dough out onto a clean surface, form into a disc and wrap in plastic wrap. Chill the dough for 30 minutes before rolling it out and fitting it into a pie plate.
• Once you have crimped the edges, chill the pie crust for 15 to 20 minutes before adding the filling and baking.
• *The pie crust edges tend to brown quickly, cover with foil or a pie crust shield.

PISTACHIO PUDDING PIE

Steps:

• Put the pistachios in a high speed blender. In a medium saucepan, gently bring coconut milk and salt (if using unsalted pistachios) to a boil, stirring with a rubber spatula. Pour over the pistachios. Put the lid on the blender and let steep for 5 to 10 minutes. Blend until smooth and transfer back to the saucepan.
• In a large, 8-cup liquid measure or a large mixing bowl, whisk the eggs, egg yolks, sweetened condensed milk and cornstarch until fully combined with no lumps.
• Gently bring the pistachio mixture to a boil over medium heat (it will be pretty thick), stirring and scraping the bottom continuously. Ladle about 1/3 cup of the pistachio mixture into the egg mixture, whisking vigorously. Add another 1/3 cup, whisking again. Pour the tempered egg mixture back into the saucepan and cook over low to medium heat until the pudding is bubbly and thick. Continue to whisk, alternating between this and scraping the bottom with a wood spoon. This will take around 6 to 8 minutes.
• Remove from the heat and add the rose water if using and the almond extract. Add in the food coloring if using and stir to combine. Set aside to cool completely, or cool over an ice bath. Pour into the crust and refrigerate until set- at least 4 hours or overnight.
• Once the pie is set, add a dollop of whipped cream on top.
• Decorate with dried rose petals, chopped pistachios and serve. Keep refrigerated.
• Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
• In the food processor, pulse the cookies into fine and evenly-sized crumbs. Add the melted butter and salt and process until the mixture starts to clump. Transfer to a 9-inch pie dish. Using the flat bottom of a dry measuring cup (or a drinking glass) press the crumbs into an even layer on the bottom and sides. Bake in the oven for 6 to 8 minutes. Remove from the oven and set aside to cool completely.
• Just before serving the Pistachio Pudding Pie, whip heavy cream and powdered sugar to soft peaks.

EASY TOASTED COCONUT PIE

Steps:

• MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Add 1/4 cup of the coconut and 1 cup of the whipped topping; stir until well blended. Spread onto bottom of crust. Refrigerate while preparing filling.
• POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon into crust. Top with remaining 1 cup whipped topping; sprinkle with remaining 1/2 cup coconut.
• REFRIGERATE 4 hours or until ready to serve. Store leftover pie in refrigerator.

PISTACHIO-COCONUT PIE

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.

PISTACHIO CREAM PIE

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*.

PISTACHIO PIE CRUST

Steps:

• In a food processor, pulse the pistachios until finely ground. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale, about 1 minute. Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly.
• Scrape the dough into a 9-inch fluted tart pan with a removable bottom. Using the bottom of a glass, press the dough over the bottom and up the side of the tart pan. Refrigerate until chilled, 30 minutes.
• Preheat the oven to 300°F Prick the dough all over with a fork. Bake the crust for about 45 minutes, until lightly golden. Transfer to a rack and let cool completely.