Ingredients for Chocolate Coconut Banana Cream Pie
- Deep Dish Pie Shell
- Semisweet Chocolate
- 2 tablespoons milk (plus 1 1/2 cups for pudding)
- 1 tablespoon butter
- Bananas
- Instant Vanilla Flavor Pudding And Pie Filling
- Shredded Coconut
- Frozen Whipped Topping
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How to Make Chocolate Coconut Banana Cream Pie
- Prepare your pie crust (store-bought or homemade) and let it cool completely.
- In a medium microwave-safe bowl, combine 4 ounces of semi-sweet chocolate chips, 1 tablespoon of milk, and 1 tablespoon of butter. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds, until the chocolate is melted and smooth.
- Spread the melted chocolate evenly over the bottom of the cooled pie crust.
- Arrange thin slices of 2 ripe bananas over the chocolate layer.
- In a large bowl, whisk together 1 1/2 cups of milk and 1 package (3.4 ounces) of instant vanilla pudding mix for 2 minutes until smooth and creamy.
- Gently stir in 1 1/2 cups of sweetened shredded coconut.
- Carefully spoon the pudding mixture over the banana slices, spreading evenly.
- Top with 8 ounces of whipped topping (or make your own!) and sprinkle generously with 1/2 cup of toasted coconut flakes.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
121 g
Sugar
852g
Fat
583g
Carbs
111g
