1 bag (7 oz) coconut flakes (about 1 2/3 cups)
1/3 cup melted butter butter or coconut oil
Cream Pie:
2 boxes (3.4 oz) instant pistachio pudding
2 cups whole milk
1 cup whipped cream or cool whip
1/4 teaspoon coconut extract
To make the coconut crust: Heat oven to 350 degrees. Dump entire bag of coconut flakes onto a baking sheet (do not spray with cooking spray). Cook for 10-12 minutes, stirring every 5 minutes, until the coconut is golden brown. Combine the toasted coconut and melted butter in a bowl. Mix together and then press into the bottom and sides of a 9-inch pie plate that has been lightly sprayed with cooking spray. I reserve 1/4 cup of the toasted coconut for garnish on top of the pie. Put the pie crust in the fridge for 1 hour. To make the cream: Combine whole milk and pistachio pudding mix in a mixing bowl and whisk together until thick. Let stand for 2 minutes. Put 1 1/2 cups of the pudding into the pie crust and spread evenly. Add the 1 cup whipped cream into the remaining pistachio pudding, and the coconut extract. Whisk to combine together and spread into the pie evenly. Put pie in the fridge for 3-4 hours. When ready to serve, garnish with additional whipped cream or Cool Whip, toasted coconut, and chopped pistachios (if wanted).