So I missed Pi day but better late than never, right? I have a lower carb recipe that my family loves. It also has just a few inexpensive ingredients and is super easy to make. My husband has diabetes so we try to limit carbs. He does occasionally eat a sweet treat in moderation. After all, it’s his birthday weekend!
I made up this recipe from a combination of parts of other recipes. It turned out to be something my family thinks is pretty great. It has great pistachio flavor without the pistachio price😉. I don’t know about you, but it seems that pistachios get a little more expensive each time I look. This pie is delicious and is also really pretty to take to a gathering. Maybe even for St. Patrick’s day since it is green. Who am I kidding, it’s great anytime☺️.
Pineapple-Pistachio Pie with Sunflower Seed and Coconut Crust
1 1/2 cups Sunflower seeds, unsalted
1 7oz/2 1/2 bag coconut flakes
2 tsp melted butter, coconut oil, or vegetable oil
1 box of sugar free pistachio pudding/pie filling
1 8oz can crushed pineapple, well drained
1 8oz container of whipped topping
3/4 cup of milk(or how much the pistachio box recommends)
1/4 tsp salt
Directions: Preheat oven to 350 degrees.
Add all the sunflower seeds, melted butter(or alternative), salt and 1/2 cup of coconut to blender or food processer. Pulse until mixture is a slightly moist, sandy consistency. Reserve one tsp of mixture for garnish. Press mixture into the bottom and sides of a 9inch pie dish. Bake for 10 to 15minutes until golden brown and edges are slightly crisp. Let cool.
Mix pudding according to pie filling directions on box. Add in can of well drained pineapple, reserve 2 tsp for garnish. Add in the rest of the bag of coconut flakes, reserving 3 tsp for garnish. Toast remaining 3 tsp of coconut flakes in pan over medium heat until brown and slightly crisp.
Spoon pistachio mixture into cool pie crust then evenly spread. Top with whipped topping then garnish with reserved pineapple pieces, crumb topping, then toasted coconut. Chill for at least one hour in fridge or overnight.
Frugal Droplet #1 I try to use the bulk bins at Kroger to purchase sunflower seeds. This way I can buy the exact amount needed. The amount needed for this recipe cost me 88 cents.
Frugal Droplet #2 I purchased generic sugar-free pistachio pudding, whipped topping, and coconut and they taste great. You can also use full sugar ingredients and your pie will be delicious.
Frugal Droplet #3 You can use 1/2 cup of salted sunflower seeds and use unsalted for the rest, then just leave out the extra salt. This crust tastes best with just a little salt. There can be big variations in the prices of salted vs. unsalted vs. raw vs. roasted. Honestly, I have tried all of these and any will work well except for using only salted sunflower seeds. It’s just too salty. Completely unsalted is still good if you have a health condition that requires salt reduction.
Frugal Droplet #4 If you don’t care for whipped topping, you can double the pistachio pudding for a thicker pie and leave it off. It’s still really good!
This is the breakdown, for those that are interested.
Whipped topping- $1.19
Pudding mix- $.59
Sunflower seeds- $.89
Crushed pineapple- $1.49(could have purchased generic for less but I knew I had this can at home, so $1.49 it is☺️)
Coconut flakes- $1.29
=$5.45 minus the milk, salt, and the butter.