Tropical Coconut Cream Pie
Source of Recipe
MelindaC
List of Ingredients
- 1 1/2 cups shortbread cookie crumbs (about 20 cookies)
- 1 2/3 cups coconut, divided
- 1/3 cup butter or margarine, melted
- 1 large banana, sliced
- 1 1/2 cups cold milk
- 1 (4 serving size) package vanilla instant pudding and pie filling
- 1 (8 ounce) can crushed pineapple, well drained
- 2 cups thawed Cool Whip
- Coconut, toasted (optional)
Instructions
- Preheat oven to 325 degrees.
- Mix cookie crumbs, 2/3 cup of the coconut and butter in a medium bowl until well blended. Press mixture evenly onto bottom and up sides of a 9 inch pie plate. Bake 10 minutes or until golden. Cool.
- Arrange banana slices in crust. Pour cold milk into a large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired. Refrigerate 4 hours or until set. Store left over pie in refrigerator.
|
|