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Chocolate Banana Coconut Cream Pie




Source of Recipe


Bert Nielson






List of Ingredients



• 1 Deep Dish Pie Crust
  
• 2 squares Baker's Semi-Sweet Chocolate
  
• 1 Tbsp. milk
  
• 1 Tbsp. butter
  
• 2 bananas, sliced
  
• 1 1/2 c. cold milk
  
• 1 pkg. (4 oz serving) JELL-O Vanilla instant pudding
  
• 1 1/2 c. coconut
  
• 1 1/2 c. thawed cool whip
  
• coconut, toasted
  






Instructions



1. Bake 1 pie crust according to package directions.
   
2. MICROWAVE chocolate, milk and butter in medium microwave-safe bowl on HIGH 1-1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust. Arrange banana slices over chocolate.
   
3. POUR milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes.
   
4. Stir in 1 1/2 c. coconut. Spoon over banana slices in crust. Spread whipped topping over pie. Sprinkle with toasted coconut.
   
5. REFRIGERATE 4 hours or until set. Store in refrigerator.
   
6. Makes 8 servings.