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