Banana Chocolate Coconut Pie Recipe

Banana Chocolate Coconut Pie Recipe photo by Taste of Home

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A friend gave me the recipe for this pie crust, which goes great with a banana filling. My husband and his family are all really big fans of coconut and banana desserts, so I like to make this one for them on special occasions. -Carol Gaus, Elk Grove Village, Illinois

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Banana Chocolate Coconut Pie Recipe

Prep: 30 min. + chilling

Yield: 6-8 Servings

30 30

Ingredients

1-1/2 teaspoons plus 2 tablespoons butter, divided
1/3 cup plus 1-1/2 cups flaked coconut, divded
2 ounces unsweetened chocolate
2/3 cup confectioners' sugar
2 tablespoons milk
FILLING:
2 medium bananas, cut into 1/4-inch slices
1-3/4 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix

Directions

Coat a 9-in. pie plate with 1-1/2 teaspoons butter. Sprinkle 1/3 cup coconut over pie plate; set aside.
In a microwave or heavy saucepan, melt chocolate and remaining butter; stir until smooth.
Combine confectioners' sugar and milk. Stir into chocolate mixture. Stir in remaining coconut. Carefully press onto the bottom and up the sides of prepared pie plate. Refrigerate for 1 hour or until firm.
Arrange bananas in crust. In a bowl, whisk cold milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
Spoon over bananas. Chill for 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 307 calories, 15 g fat (11 g saturated fat), 17 mg cholesterol, 325 mg sodium, 43 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Banana Chocolate Coconut Pie in Reminisce July/August 2005, p49

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.