Coconut Banana Chocolate Cream Pie Recipe

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What's not to like about this pleasing pie from Mary Jones of St. Louis, Missouri? It's easy to prepare and chock-full of delicious ingredients.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 1-1/3 cups cold water
  • 2/3 cup nonfat dry milk powder
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 cup reduced-fat whipped topping, divided
  • 1/2 teaspoon coconut extract, divided
  • 2 medium ripe bananas, cut into 1/4-inch slices
  • 1 chocolate crumb crust (9 inches)
  • 1 tablespoon flaked coconut, toasted

Nutritional Facts

One slice equals 172 calories, 5 g fat (2 g saturated fat), 1 mg cholesterol, 172 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Directions

  1. In a bowl, stir water and milk powder until powder is dissolved. Add pudding mix; whisk for 1-2 minutes or until thickened. Fold in 1/4 cup whipped topping and 1/4 teaspoon extract. Layer banana slices in the crust; top with pudding mixture. Cover and refrigerate.
  2. Combine remaining whipped topping and extract; spread over pudding. Sprinkle with coconut. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
Originally published as Coconut Banana Chocolate Cream Pie in Light & Tasty December/January 2004, p13

Nutritional Facts

One slice equals 172 calories, 5 g fat (2 g saturated fat), 1 mg cholesterol, 172 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

This recipe pairs well with a sweet white wine.

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