Chocolate Banana Coconut Cream Pie
1 frozen deep dish pie crust
2 squares semi sweet chocolate
1 T. milk
1 T. butter
2 bananas sliced
1 1/2 C. cold milk
1 (4 serving size) vanilla flavor instant pudding and pie filling
1 1/2 C. shredded coconut
1 1/2 C. frozen whipped topping thawed
shredded coconut toasted
Bake pie crust according to package directions for a baked ready to fill pie crust. Cool.
Microwave chocolate, 1 T. milk and butter in medium bowl on high 1 - 1 1/2 minutes stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust. Arrange banana slices over chocolate.
Pour 1 1/2 C. milk into a large bowl. Add pudding mix; beat with wire whisk 2 minutes. Stir in 1 1/2 C. coconut. Spoon over banana slices in crust. Spread whipped topping over pie. Sprinkle with toasted coconut.
Refrigerate 4 hours or until set. Store in refrigerator.
|
