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Chocolate Banana Coconut Cream Pie


1 deep dish pie crust
2 squares semi-sweet chocolate
1 tablespoon milk
1 tablespoon butter or margarine
2 bananas, sliced
1 1/2 cup cold milk
1 pkg (4 serving) vanilla flavor instant pudding and pie filling
1 1/2 cup shredded coconut
1 1/2 cup frozen whipped topping, thawed
Shredded coconut, toasted

Bake pie crust according to package directions. Cool. Microwave chocolate, 1 tablespoon milk and butter in medium microwave safe bowl on high for 1 to 1-1/2 minutes stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust. Arrange banana slices over chocolate. Pour 1-1/2 cups milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Stir in 1-1/2 cups coconut. Spoon over banana slices in crust. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours or until set. Store in refrigerator.

Makes 8 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.