Pistachio Pineapple Pie with Coconut Crust Recipe

Below is an old pie recipe of my husband's that was popular about the same time as the similar crust-less "Watergate Pudding" (aka pistachio fluff).   It is a refrigerator pie rather than a warm baked pie and can be used for any holidays including Saint Patrick's Day or Christmas as a green dessert where you can add a few extra drops of green food coloring to make it darker. The Dream Whip should be found in the baking section of most grocery stores, however if you can not find it,  there is a newer recipe versions of Pistachio Pie made using Cool Whip. 

If you cannot get enough of Pistachio flavor, try the fudge link in Super-easy Fabulous Fudge Recipes.  If pineapple is the flavor you crave most, consider Pineapple Cake Recipes or for more cool desserts try Grandma's recipe for Orange Pineapple Salad or Frozen Fruit Salad.  Perhaps, it is the coconut that made your mouth water, check out family recipes for Impossible Coconut Pie or Coconut-Peanut Butter Bars.

Pistachio Pineapple Pie with Coconut Crust

Crust Ingredients:

1/2 cup butter, melted
2 cups coconut

Steps:

1. Mix ingredients
2. Pour mixture and press into pie pan.
3. Bake at 4300 degrees for 20 minutes.
4. Allow to cool.

Filling Ingredients:

1 box pistachio pudding and pie filling
1 packet Dream Whip topping
1 1/2 cups milk
1 small can of crushed pineapple, drained

Steps:

1. Mix all ingredients, except pineapple, well wut a beater until mixture is thick.
2. With spoon or spatula, fold in pineapple,
3. Pour ito cooled cooled crust.
4. Chill for 3 hours before serving.

Optional Topping: 1/4 cup chopped pistachios sprinkled over top before serving.