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Kwanzaa: Tropical Coconut Cream Pie in Coconut Cookie Crust

Source of Recipe

Internet


List of Ingredients

1 1/2 c. Shortbread cookie crumbs (about 20 cookies)
1 2/3 c. sweetened flaked coconut, divided
1/3 c. butter or margarine, melted
1 large banana, sliced
1 1/2 c. cold milk
1 package (4-serving size) vanilla flavor instant pudding & pie filling
1 can (8 oz.) crushed pineapple, well drained
2 c. thawed frozen whipped topping
Baker's Angel Flake coconut (optional)




Recipe

Heat oven to 325 degrees. Mix cookie crumbs, 2/3 c. of the coconut and melted butter in medium bowl until well blended. Press mixture evenly into bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool.


Arrange banana slices in crust. Pour cold milk into 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 mixture.


Sprinkle with toasted coconut, if desired.

Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Makes 8 servings.