Coconut Banana Cream Pie (No Bake)

  • Currently 4/5
This is my daughter Emily's favorite pie.
1 baked 9" Deep dish pie shell
4 medium bananas, sliced, dipped in lemon juice
1 can (14-oz) sweetened condensed milk
1 cup cold water
1 pkg (small) Banana Cream instant pudding and pie filling
1 cup flake coconut
1 container (8-oz) Cool Whip, thawed, divided
Plain white, toasted or tinted flake coconut, optional
1. Combine sweetened condensed milk and water in large bowl.  Add pudding mix and coconut.  Fold in 1 1/2 cups Cool Whip.  Set aside. 
2. Arrange half of sliced bananas of bottom of baked pie shell.  Pour filling into crust.  Arrange remaining half of sliced bananas on top of filling.  Top with remaining Cool Whip.  Top with toasted or tinted coconut.  Refrigerate for 4 hours or until very set. 
Serves:  8
Meal   SnackPrep Time   more than 2 hours

Carolyn Beck

Member since Jun 2008

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