Ingredients for Pineapple Coconut Cream Pie In Coconut Cookie Crust
- Shortbread Cookies
- 1 ⅔ cups shredded sweetened coconut (divided into ⅔ cup and 1 cup)
- Butter
- Banana
- 2 cups cold milk
- Instant Vanilla Pudding
- Crushed Pineapple
- Cool Whip
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How to Make Pineapple Coconut Cream Pie In Coconut Cookie Crust
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine 1 ½ cups crushed coconut cookies, ⅔ cup shredded sweetened coconut, and ¼ cup melted unsalted butter. Mix until well blended.
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 10-12 minutes, or until golden brown. Let cool completely.
- While the crust cools, arrange sliced bananas evenly across the bottom of the cooled crust.
- In a large bowl, whisk together 2 cups cold milk and 3.4 oz instant vanilla pudding mix for 1 minute until smooth and creamy.
- Gently stir in 1 cup shredded sweetened coconut.
- Pour the pudding mixture over the banana slices in the crust.
- In a separate bowl, gently fold 8 oz Cool Whip into 1 cup crushed pineapple.
- Spread the pineapple Cool Whip mixture evenly over the pudding layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
133g
Fat
134g
Carbs
14g
