pistachio coconut pie

Growing up, these easy and delicious pistachio coconut pie bars were a favorite in my household. Simply referred to as “pistachio” by my family, this 4-layer dessert became my mom’s go-to special occasion recipe she would make for birthdays, Christmas, and other celebrations.

Pistachio coconut cream pie square on green background

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With a nutty, buttery crust spread over by a sweet cream cheese layer and rich pistachio coconut filling, each bite will leave you wanting more and more. The simple cool whip topping and chopped almonds add a lightness to this recipe that is simply to die for.

There are many variations of this 4-layer dessert on the internet, but what makes this one the ABSOLUTE BEST, is the addition of coconut cream, which when combined with the unique flavor of pistachio, makes for an unforgettable bite every time.

pistachio coconut pie bite

Besides being an absolute delight, this pistachio coconut pie is one of the easiest recipes to prepare and is a hit at parties and gatherings. The bright green in this layered dessert sets it apart from others and is a favorite during the holidays and for St. Patrick’s Day. It’s a great accompaniment to any main dish and people are always asking for this recipe. There’s no doubt it will quickly become one of your favorites too!

pistachio coconut pie layers

Pistachio Coconut Pie Essentials

pistachio coconut cream pie pudding mix pistachio coconut cream pie baking dish
Pistachio coconut pie banner with pistachios saying "make it easier on yourself"
pistachio coconut pie food chopper for walnuts pistachio coconut pie pastry spreader

When preparing this pistachio coconut pie recipe, you’ll want to make it in a glass 9×13 inch pan to show off the beautiful layers of green and white that make up this eye-catching dessert. The crust doesn’t brown much when baking, so the glass is helpful in making sure it’s cooked all the way through before adding your layers. Make sure the crust cools completely before assembling this 4-layer dessert.

pistachio coconut pie crust ingredients

With only 7 ingredients, these pistachio dessert bars are very easy to make but they pack a punch when it comes to flavor. I like to use a high-quality salted butter like Kerrygold in this recipe, to enhance the richness of the crust and bring out the earthiness of the walnuts.

pistachio coconut pie cream cheese layer ingredients

The pudding layer of this pistachio coconut pie is made from pistachio and coconut cream flavored instant Jell-O pudding mix. Over the years, I’ve noticed it’s gotten harder and harder to find the coconut cream flavor of Jell-O pudding at select stores. I have found that Safeway stores always seem to have it as well as online from Amazon.

pistachio coconut pie pudding ingredients

If you want to make this recipe and can’t find coconut cream instant pudding mix, you can always substitute it with a second pistachio flavor or even vanilla or cheesecake flavors. Nothing beats the sweet essence of the coconut cream though, and the texture that it adds is divine.

pistachio coconut pie finished

Another great thing about this recipe is that it’s extremely versatile, with several variations to the four layers. Common swaps include using lemon, banana, or chocolate pudding flavors for the filling, and pecans, almonds, or pistachios for the crust. This pistachio coconut pie is by far my favorite version! Of course, the whipped topping is delicious on them all! This particular recipe is topped with whipped cream and finely chopped walnuts but it is also great with toasted coconut.

pistachio coconut pie bite

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Pistachio Coconut Pie: Easy 4-Layer Dessert Bars


Description

Heavenly 4 Layer Pistachio Coconut Pudding Pie Dessert with a buttery walnut crust, creamy, sweet filling, and a light, fluffy whipped topping. 


Scale

Ingredients

For The Crust:

1.5 cups Flour

3/4 cup Finely Chopped Walnuts

3/4 cup Melted Butter (1 and a half sticks)

For The 2nd Layer: 

8 oz. Package of Cream Cheese

1 cup Sugar

1.5 cup Cool Whip

For The 3rd Layer:

1 Box Instant Coconut Cream Pudding

1 Box Instant Pistachio Pudding

3.5 cups Milk (whole is best)

For The 4th Layer:

Cool Whip to cover the top

Finely Chopped Walnuts for sprinkling


Instructions

For The Crust:

In a medium bowl, combine melted butter, flour, and walnuts. Spread evenly into a 9×13 inch glass baking pan. Bake in a 350-degree oven for 15 minutes. Let cool completely.

For The 2nd Layer: 

Whip together cream cheese, sugar, and cool whip until smooth. Spread evenly over crust.

For The 3rd Layer:

Combine both pudding mixes and milk in a medium bowl and prepare according to package directions. Spread evenly over cream cheese layer.

For The 4th Layer:

Spread Cool Whip evenly over pudding layer until completely covered, then sprinkle walnuts over the top. 

Chill dessert at least two hours before serving to make sure it has fully set.  Enjoy!


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Pistachio Coconut Pie

Thank you for reading! Let me know if you made this recipe and how it turned out by leaving a comment below!

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