Vanilla Banana Coconut Cream Pie

Jo Zimny


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.

★★★★★ 2 votes
20 Min
5 Min


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.

About this Recipe

Course/Dish: Pies, Fruit Desserts