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Coconut Banana Chocolate Cream Pie

 Coconut Banana Chocolate Cream Pie
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.
8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
  • 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.
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,

2 of 2

Coconut Banana Chocolate Cream Pie (continued)

Nutritional Facts: 1/2 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.