Vanilla Banana Coconut Cream Pie

3
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.

Rating:

★★★★★ 2 votes

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

How to Make Vanilla Banana Coconut Cream Pie

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

Printable Recipe Card

About Vanilla Banana Coconut Cream Pie

Course/Dish: Pies, Fruit Desserts




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