Recipe for Tropical Coconut Cream Pie In Coconut Cookie Crust from the Pies section.
Tropical Coconut Cream Pie in Coconut Cookie Crust1 1/2 cups shortbread cookie crumbs
(about 20 cookies - Lorna Doone)
1 2/3 cups coconut, divided
1/3 cup butter or margarine, melted
1 large banana sliced
1 1/2 cups cold milk
1 (4 ounce) package vanilla instant pudding
1 (8 ounce) can crushed pineapple, well drained
2 cups thawed Cool Whip Preheat oven to 325 degrees F. Mix cookie crumbs, 2/3 cup of coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of a 9-inch pie plate. Bake for 10 minutes or until golden. Cool. Arrange banana slices in cooled crust. Pour cold milk into large bowl. Add pudding mix. Beat with a wire whisk for 1 minute. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Refrigerate for 4 hours or until set.
We hope you enjoy your freshly made Tropical Coconut Cream Pie In Coconut Cookie Crust. This recipe came from Pies's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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