Coconut Banana Chocolate Cream Pie Recipe

5 1
Publisher Photo

Coconut Banana Chocolate Cream Pie Recipe

Be the first to add a review
5 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

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 sweetened shredded coconut, toasted

Directions

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.
Originally published as Coconut Banana Chocolate Cream Pie in Light & Tasty December/January 2004, p13

Nutritional Facts

1 piece: 172 calories, 5g fat (2g saturated fat), 1mg cholesterol, 172mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

  • 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 sweetened shredded coconut, toasted
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCoconut Banana Chocolate Cream Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review