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Banana Chocolate Coconut Pie Recipe

Photo by: Taste of Home

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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6-8 Servings
Prep: 30 min. + chilling

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.

Nutrition 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.

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

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