Coconut Banana Cream Pie

I’m an enabler. There I’ve said it.

I am truly sorry for the temptation that I am about to lay before you but I just can’t help myself. This pie is “oh my goodness, slap your momma” good. I’m not messing with you. It’s that good. You will either love me or hate me after making this pie. I’m hoping for the former!

You can make this pie from store bought ingredients or make the entire thing from scratch. It really depends on how much time you have. I typically use a refrigerated pie crust and a boxed pudding mix, but make my own whipped cream. Honestly… this pie is delicious regardless. The flavors just work well together. Oh… and I added a thin layer of chocolate. I couldn’t resist!

This pie would make a beautiful addition to your Easter festivities when you have a houseful of guests or when you are assigned to bring dessert. I love to make something that, nutritionally isn’t the best choice, to a group gathering so that I am not trapped alone with it. Sharing is nice and figure friendly

Enjoy this one my friends. It really is one of my faves!

Coconut Banana Cream Pie

Ingredients:

• 1 deep dish unbaked pie shell (or refrigerated crust or home made)
• 1/3 cup dark chocolate chips
• 1/4 cup heavy cream
• large package vanilla pudding mix (not instant)
• 2 1/2 cups milk
• 2 cups toasted coconut
• 2 bananas, sliced (not overripe!)
• 2 cups whipped cream (or Cool Whip)

Bake pie shell as directed. Remove from oven and let cool on a wire rack. As the pie shell begins to cool, put the chocolate chips in a small bowl. Heat the heavy cream to the boiling point and pour over the chips. Let sit for five minutes and then stir until smooth. Spoon the chocolate mixture onto the bottom of the pie shell. (The shell can be warm.) Let the shell cool completely before continuing. You can also put it in the fridge to set the chocolate.

Prepare the pudding as directed on the box for pie filling but only use 2 1/2 cups of milk instead of the 3 cups the box asks for. After pudding has set for five minutes, stir in 1 1/2 cups of the toasted coconut. Set aside to cool for 30 minutes.

Spoon 1/3 of the pudding into the bottom of cooled pie shell, over the chocolate. Top with a layer of sliced bananas. Repeat pudding and banana layer. Top the second layer of bananas with the remaining pudding. Cover with plastic wrap and refrigerate until cool.

Remove plastic wrap and top with whipped cream or Cool Whip. Use the back of a spoon to create peaks. Sprinkle with remaining toasted coconut. Refrigerate until ready to serve.

RECIPE NOTES:

• If you are making this the day before serving, use Cool Whip or don’t top with whipped cream until shortly before serving. Or, add 3 tablespoons of softened cream cheese to the cream as you are whipping it. You don’t want to add it until it is close to stiff peaks. The cream cheese will stabalize the whipped cream so it won’t collapse.
• To toast coconut, spread a layer of coconut on a cookie sheet and bake in a preheated 350 degree oven for about 10 minutes or until golden.

Sweetest Blessings,
LeAnn