Chocolate Banana Cream Pie

Chocolate Banana Cream Pie
  • 1 (9 inch) deep dish pie crust, baked and cooled
  • 2 (1 ounce) squares semisweet chocolate
  • 1 tablespoon milk
  • 1 tablespoon butter
  • 2 bananas, sliced
  • 1 1/2 cups cold milk
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 1/2 cups shredded coconut
  • 1 1/2 cups frozen whipped topping, thawed
  • 2 tablespoons flaked coconut, toasted


  1. Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
  2. Arrange banana slices over chocolate.
  3. Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.
  4. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.

03/04/2017
Chocolate Banana Cream Pie, recipe PT15M PT1H 5 455 calories

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