Coconut-Pistachio Pie

Get ready for warmed weather with this tropical cream pie made with pistachio butter, coconut cream, and a toasted coconut cookie crust. 

Coconut-Pistachio Pie 4

Welcome to Pi(e) Day hosted by Terri from Love and Confections! Pi Day is celebrated every March 14 by math fans around the world – and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the “Pi Moment of the Century”. The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years – a once in a lifetime moment for most of us. How cool is that? Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!

Pie Day 02

Enjoy a slice from the Pi(e) Day Bloggers:

Coconut-Pistachio Pie 2

Remember when I told you to make pistachio butter in preparation for using it in another recipe? Well today’s the day! To celebrate pi(e) day I made a coconut-pistachio pie inspired by my favorite pie – peanut butter pie. The crust is made out of toasted coconut cookies (from Trader Joe’s) and the filling uses homemade pistachio butter and whipped coconut cream. Top it all off with toasted coconut flakes and roasted pistachios just in case you had any doubts about what flavor pie it is.

Coconut-Pistachio Pie 3

One year ago: Crustless Ginger Blueberry-Pear Pie

Two years ago: Banana Pudding Pie

Three years ago: Flower Bouquet Cake Pops

Four years ago: Cookies and Cream Peanut Butter Pie


Serves 10-12



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


1 cup pistachio butter (I used homemade)

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

1/2 cup brown sugar

1 tsp vanilla extract

14 oz. can coconut cream (I used a can of Trader Joe’s)

2 Tbsp powdered sugar


2 Tbsp toasted coconut flakes

2 Tbsp chopped roasted pistachios


  1. Preheat oven to 350 degrees. Combine the shortbread crumbs, brown sugar and salt in a medium bowl. Add the butter and toss with a fork until all of the crumbs are moistened. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for 15 minutes, then bake until set, about 8-10 minutes. Transfer to a wire rack to cool completely *.
  2. In a large bowl, beat together pistachio butter, cream cheese, brown sugar and vanilla with an electric mixer on medium, until well combined.
  3. In large chilled bowl, whip the coconut cream and powdered sugar on medium-high until fluffy, about 1 minute *. Using a rubber spatula, fold in 3/4 of the whipped cream until thoroughly combined. Spoon mixture into cooled pie shell and smooth mixture to edges of pie.
  4. Spread remaining whipped cream over the pie and sprinkle with coconut and pistachios.
  5. Refrigerate until ready to serve.

* For a shortcut, use a prepared graham cracker crust and a 12 oz. container of thawed whipped topping.

Source: Adapted from my Bee’s Knees Peanut Butter Pie.

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