Banana Chocolate Coconut Pie

This recipe originated from multiple sources which resulted in a combination of delicious family favorite ingredients.

Yield

6 to 8 servings

Crust Ingredients

1 1/2 teaspoons plus 2 tablespoons butter, divided
1/3 cup plus 1 1/2 cups flaked coconut, divided
2 ounces unsweetened chocolate
2/3 cup confectioners' (powdered) sugar
2 tablespoons milk

Filling Ingredients

2 medium bananas, cut into 1/4-inch slices
1 3/4 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix

Directions

Coat a 9-inch pie plate with 1 1/2 teaspoons butter. Sprinkle 1/3 cup coconut over pie plate; set aside.

In a microwave or heavy saucepan, melt chocolate and remaining butter; stir until smooth.

Combine confectioners' sugar and milk. Stir into chocolate mixture. Stir in remaining coconut. Carefully press onto the bottom and up the sides of prepared pie plate. Refrigerate for 1 hour or until firm.

Arrange bananas in crust. In a bowl, whisk cold milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.

Spoon over bananas. Chill for 3 hours before serving.

Estimated Time

Preparation Time: 30 minutes
Chill Time: 4 hours

Storage Information

Refrigerate leftovers.

Nutritional Information

Amount per serving: Calories 307, Fat 15 g (Saturated Fat 11 g), Cholesterol 17 mg, Sodium 325 mg, Carbohydrate 43 g, Fiber 3 g, Protein 3 g.

Recipe Courtesy Of

Carol Gaus, Elk Grove Village, Illinois

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