Chocolate banana coconut cream pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Deep dish pie crust | |
| 2 | Squares semi-sweet chocolate | |
| 1 | tablespoon | Milk |
| 1 | tablespoon | Butter or margarine |
| 2 | Bananas, sliced | |
| 1½ | cup | Cold milk |
| 1 | pack | (4 serving) vanilla flavor instant pudding & pie filling |
| 1½ | cup | Shredded coconut |
| 1½ | cup | Frozen whipped topping, thawed |
| Shredded coconut, toasted | ||
Directions
Bake pie crust according to package directions. Cool. Microwave chocolate, 1 tbsp milk and butter in medium microwave safe bowl on high for 1 to 1-½ minutes stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust. Arrange banana slices over chocolate. Pour 1-½ cups milk into large bowl.
Add pudding mix; beat with wire whisk 2 minutes. Stir in 1-½ cups coconut. Spoon over banana slices in crust. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours or until set. Store in refrigerater. 8 servings.
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