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Thursday, April 12, 2012

Pistachio-Coconut Pie

The hospital where my husband works is sponsoring a "biggest loser" type of contest and my husband was really excited to participate. He has always loved working out but the last year and a half have been difficult to find the time as his workload is extremely heavy, it is very high stress, and his work hours are not normal.

As I said, he has always had no difficulty with the working out part of getting healthy. However, he has struggled with the eating part. And that, of course, is such a huge part. But I have literally been floored with how dedicated he has been. I have not been able to keep a soda in the refrigerator for more than a few hours our whole entire marriage. I have one that has been in there since he started his new regime. Caffeine is usually how he keeps awake when he works a 24 hour shift so I don't know how he is doing it now, but he says he feels great.

I was interested to see how he would do for Easter dinner, as he is known for his heaping plates. But again, he proved his dedication to getting totally healthy! He didn't go crazy, just ate regular size portions, with lots of veggies. I was in charge of dessert and my father in law had requested this banana cream pie, as it is a favorite among our family. However, I also wanted to make something that my husband has been wanting me to make for awhile and I hadn't yet, just as a little reward for good behavior! Here is to good and healthy eating! (Ok, I know this pie isn't healthy, that is just in general people!)

Pistachio-Coconut Pie
by Pillsbury

1 package 8 oz. cream cheese, softened
1 cup milk
1 teaspoon vanilla
1 box (4 serving size) pistachio instant pudding and pie filling mix
1 container (8 oz) Cool Whip, thawed
1/2 c flaked coconut, toasted
1 shortbread crumb crust (6 oz)

In an electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in milk and vanilla until mixture is smooth and well blended. Add pudding mix; beat on low speed for 2 minutes.

With rubber spatula, fold in whipped topping and 1/4 c of the coconut. Spoon into crust.
Sprinkle with remaining 1/4 c coconut. Refrigerate until set, at least 2 hours.

To toast the coconut, spread it on an ungreased cookie sheet and bake at 350 for 5-8 minutes, stirring occasionally, until it is light golden brown.

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