Coconut-Pistachio Pie

by Erin

Get ready for warmedrweather 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

COCONUT-PISTACHIO PIE

Serves 10-12

Ingredients:

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

FILLING

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

TOPPING

2 Tbsp toasted coconut flakes

2 Tbsp chopped roasted pistachios

Directions:

  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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16 comments

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16 comments

Irish Cream Pie with Pretzel Crust & Whiskey Caramel March 14, 2021 - 6:01 am

[…] Six years ago: Coconut-Pistachio Pie […]

Reply
Lauren @ Sew You Think You Can Cook March 18, 2015 - 3:26 pm

Pistachio butter?! How fun!

Reply
Stacy March 16, 2015 - 3:35 am

Love the flavors you’ve got going here, Erin! That pretty circle of toasted coconut and pistachios makes me want to dive right in!

Reply
Zainab March 15, 2015 - 10:35 pm

You know I go crazy for coconut, but adding pistachio just takes things to the roof. Love love this pie!!

Reply
Joanne March 15, 2015 - 8:35 am

This is ALL MY FAVORITE FLAVORS…in ONE PIE. Love it!

Reply
Amy | Amy's Cooking Adventures March 14, 2015 - 10:51 pm

Oh! It’s such a pretty pie! Yum!

Reply
Kayle (The Cooking Actress) March 14, 2015 - 10:32 pm

yayyy Pi Day! and omigosh this pie! SUCH a smart way to use the pistachio butter!!!

Reply
Lora @cakeduchess March 14, 2015 - 3:12 pm

Love this pie-tastic creation, Erin! Love, love any thing with pistachio’s! How cool that you made pistachio butter. This pie is divine! Happy Pi Day!!

Reply
Heather / girlichef March 14, 2015 - 2:07 pm

I kid you not, I was just contemplating making my own pistachio butter the other day. I love the color of it…and stared at the pistachios for, like, 10 minutes before deciding to wait a while (pricey). Now I’m wishing I had, because I want this pie something fierce. It sounds brilliant!

Reply
spiffycookie March 14, 2015 - 3:13 pm

Haha it was definitely not cheap but worth it!

Reply
Rachel @ {i love} my disorganized life March 14, 2015 - 1:27 pm

I’ve got to try this- looks fabulous!

Reply
Lisa @TasteCookSip March 14, 2015 - 12:52 pm

Oh.My.Yum! I need this in my life, Happy Pi(e) Day!

Reply
Terri/Love and Confections March 14, 2015 - 12:09 pm

I love pistachios and this pie sounds delicious. I need to try pistachio butter! Thanks for joining!

Reply
Wendy, A Day in the Life on the Farm March 14, 2015 - 8:40 am

What a great idea using pistachios in place of peanuts. YUM

Reply
Rebekah @ Making Miracles March 14, 2015 - 8:16 am

Oh my goodness – that is a DREAM!! Absolutely beautiful, and I so want a slice of that pie today. :) Sounds wonderful!!

Reply
avril March 14, 2015 - 6:45 am

Happy, Happy Pi Day Erin! Your pie is just beautiful! I am fascinated by the pistachio butter…it sounds wonderful! :-)

Reply

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