Tropical Coconut Cream Pie
Escape to the tropics for dessert with our Tropical Coconut Cream Pie. The combination of bananas, coconut, pineapple, COOL WHIP and pudding is perfection in a coconut shortbread crust. Your friends and family will love this Tropical Coconut Cream pie!
What You Need
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25 square shortbread cookies, finely crushed (about 1-1/2 cups)
1/3 cup butter or margarine, melted
1-1/2 cups cold milk
1 large banana, sliced
1 can (8 oz.) crushed pineapple in juice, well drained
Let's Make It
1
Heat oven to 325°F.
2
Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Cool.
3
Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into COOL WHIP; spread over pudding layer. Sprinkle with toasted coconut.
4
Refrigerate 4 hours or until firm.
Kitchen Tips
Tip 1
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of this creamy pie.
Tip 2
How to Toast Coconut
Spread coconut into thin layer on bottom of shallow pan. Bake in 350°F oven 7 to 12 min. or until lightly browned, stirring occasionally.
Tip 3
How to Store Leftover Pie
Store leftover pie in refrigerator.
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