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vanilla banana coconut cream pie

(2 ratings)
Recipe by
Jo Zimny
Ithaca, NY

This is another pie that needs a blind baked pie crust. I have posted my Chocolaty Pudding Pie http://www.justapinch.com/recipe/chocolate-pudding-pie-with-blind-baked-coconut-oil-crust-by-jo-zimny-emilyjo 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.

(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 5 Min

Ingredients For vanilla banana coconut cream pie

  • 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 md
    ripe bananas
  • unsweetened shredded coconut

How To Make vanilla banana coconut cream pie

  • 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

Categories & Tags for Vanilla Banana Coconut Cream Pie:

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