Chocolate Banana Coconut Cream Pie

Chocolate Banana Coconut Cream Pie

This recipe was in an ad for Pet-Ritz pie crusts and Baker’s Angel Flake Coconut from 1996 that continues as a family favorite. I love these wonderful pie recipes that everyone enjoys that work year after year. Although I don’t use Pet-Ritz pie crusts, this recipe is easy and delicious.

Chocolate Banana Coconut Cream Pie

1 sleeve of Pillsbury Refrigerated Pie Crust

2 squares Baker’s Semi-sweet chocolate

1 Tablespoon milk

1 Tablespoon of unsalted butter

3 bananas, sliced

1.5 cups cold milk

1 pkg. (4-serving) JELL-O Vanilla Flavor Instant Pudding and Pie Filling

1.5 cups of coconut flakes

8 oz container of Kraft Cool Whip

½ cup of toasted coconut flakes

Prepare and bake 1 sleeve of the Pillsbury pie crust according to package directions. Cool completely.

Microwave chocolate, 1 Tablespoon of milk and butter for 1 minute. Stir until melted completely. Spread evenly in pie crust. Arrange sliced bananas on top of the chocolate. Pour 1.5 cups of milk into a large mixing bowl and add the pudding mix. Whisk for 2 minutes then stir in 1.5 cups of coconut. Spoon over bananas. Spread Cool Whip on top. Garnish with toasted coconut and refrigerate for 4 hours or until set. Refrigerate the leftovers.

Serves 8