Coconut Pistachio Pie

Ingredients

2-1/2 cups flaked coconut, lightly toasted
1/3 cup butter, melted
2 cups cold 2% milk
2 regular size packages instant pistachio pudding mix
1 cup whipped topping
2 tablespoons chopped pistachios

Directions

~In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9″ pie plate. Refrigerate until firm.

~In a small bowl, whisk milk and pudding mixes for two minutes. Let stand until soft-set. Spread 1-1/2 cups over crust.

~Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios. Cover and refrigerate for at least two hours before serving.

~Makes eight servings.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.