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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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

Nutrition facts

Recipe Tips

1

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.

2

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.

3

Refrigerate 4 hours or until set. Store leftover pie in refrigerator.