Tropical Coconut Cream Pie in Coconut Cookie Crust
Banana, pineapple and coconut add tropical flavors to this creamy vanilla pudding pie in a shortbread cookie crumb crust.
Prep time15 min
Total time4hr 25min
ServingsMakes 10 servings.
Ingredients
- 25 LORNA DOONE Shortbread Cookies, finely crushed (about 1-1/2 cups)
- 1⅔ cups flaked coconut, divided
- ⅓ cup butter or margarine, melted
- 1½ cups cold milk
- 1 pkg. (4-serving size) vanilla instant pudding mix
- 1 large banana, sliced
- 1 can (8 oz.) crushed pineapple, well drained
- 2 cups thawed frozen whipped topping
- ½ cup flaked coconut, toasted
Preparation
- Preheat oven to 325°F. Mix cookie crumbs, 2/3 cup of the untoasted coconut and the butter in medium bowl until well blended. Press mixture evenly onto bottom and up side of 9-inch pie plate. Bake 10 minutes or until golden brown. Cool.
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in the remaining 1 cup untoasted coconut. Arrange banana slices on bottom of crust; cover with the pudding mixture. Gently stir pineapple into whipped topping; spread over pudding layer. Sprinkle with the toasted coconut.
- Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Recipe Tips
- How to Toast Coconut
Spread coconut into thin layer in shallow baking pan. Bake at 350°F for 7 to 12 minutes or until lightly browned, stirring occasionally.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 380 |
| % Daily Value* | |
| Total fat 23g | |
| Saturated fat 15g | |
| Cholesterol 25mg | |
| Sodium 360mg | |
| Carbohydrate 42g | |
| Dietary fiber 3g | |
| Total sugars 28g | |
| Protein 4g | |
| Vitamin A | 6 %DV |
| Vitamin C | 10 %DV |
| Calcium | 6 %DV |
| Iron | 6 %DV |