Health & Fitness
Chocolate Banana Coconut Cream Pie
Chocolate Banana Coconut Cream Pie
This recipe was in an ad for Pet-Ritz pie crusts and Baker’s Angel Flake Coconut from 1996 that continues as a family favorite. I love these wonderful pie recipes that everyone enjoys that work year after year. Although I don’t use Pet-Ritz pie crusts, this recipe is easy and delicious.
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Chocolate Banana Coconut Cream Pie
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1 sleeve of Pillsbury Refrigerated Pie Crust
2 squares Baker’s Semi-sweet chocolate
1 Tablespoon milk
1 Tablespoon of unsalted butter
3 bananas, sliced
1.5 cups cold milk
1 pkg. (4-serving) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1.5 cups of coconut flakes
8 oz container of Kraft Cool Whip
½ cup of toasted coconut flakes
Prepare and bake 1 sleeve of the Pillsbury pie crust according to package directions. Cool completely.
Microwave chocolate, 1 Tablespoon of milk and butter for 1 minute. Stir until melted completely. Spread evenly in pie crust. Arrange sliced bananas on top of the chocolate. Pour 1.5 cups of milk into a large mixing bowl and add the pudding mix. Whisk for 2 minutes then stir in 1.5 cups of coconut. Spoon over bananas. Spread Cool Whip on top. Garnish with toasted coconut and refrigerate for 4 hours or until set. Refrigerate the leftovers.
Serves 8