Vanilla Banana Coconut Cream Pie

Jo Zimny

By
@EmilyJo

This is another pie that needs a blind baked pie crust. I have posted my Chocolaty Pudding Pie Chocolaty Pudding Pie With Blind Baked Coconut Oil Crust that has a recipe for the blind baked pie crust attached to it. I put some chocolate syrup on the pie and shredded some chocolate on it, that was delicious!

I had some left over crust from that recipe so used it.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

5 Min

Ingredients

1-3.8 oz pkg
dr. oetker organic vanilla or coconut pudding mix
1 1/2 c
non-dairy milk
1 1/2 Tbsp
arrowroot powder
1 Tbsp
vanilla extract
2 medium
ripe bananas
unsweetened shredded coconut

Directions Step-By-Step

1
Prepare one 9" pie crust. Blind bake it. While it's cooling make your filling.
2
Put the pudding mix into your med. saucepan and add the milk and arrowroot powder. Turn on the stove and heat this up stirring constantly.
3
Once it comes to a boil, keep stirring for another minute. About 5 minutes total.
4
Remove from heat and add the vanilla and stir for a minute or two.
5
Cut up one banana in slices and line the pie crust with them. Use the other banana if you need it. I used two bananas.
6
Pour the pudding on top of the bananas and smooth the top. Sprinkle the coconut on top of the pudding mix.
7
Put into the fridge for 3-4 hours. This should set nicely. Serve with your favorite whipped topping.
8
Enjoy

About this Recipe

Course/Dish: Pies, Fruit Desserts