pistachio coconut pie

2-1/2 cups flaked coconut, lightly toasted

1/3 cup butter, melted

2 cups cold 2% milk

2 packages (3.4 ounces each) instant pistachio pudding mix

1 cup whipped topping

2 tablespoons chopped pistachios, optional

In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust. Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours. Yield: 8 servings.

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