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Tropical Coconut Cream Pie in Coconut Cookie Crust

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 23g 
   Saturated fat 15g 
Cholesterol 25mg 
Sodium 360mg 
Carbohydrate 42g 
   Dietary fiber 3g 
   Total sugars 28g 
Protein 4g 
Vitamin A6 %DV
Vitamin C10 %DV
Calcium6 %DV
Iron6 %DV

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