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Coconut Banana Chocolate Cream Pie

Rated as 4 out of 5 Stars

"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."
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Ingredients

20 m servings
Original recipe yields 8 servings

Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Nutritional Analysis: 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.

Reviews

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I thought the instant milk powder and sugar free pudding mix made this pie taste really strange. I made it again with 1 1/3 cups skim milk and used regular pudding, and it tasted much better....

very easy to realize and yet a professional result. Your guest will enjoy it a lot!