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

How to Make Vanilla Banana Coconut Cream Pie


  • 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.
  • 8Enjoy

Printable Recipe Card

About Vanilla Banana Coconut Cream Pie

Course/Dish: Pies, Fruit Desserts