Coconut Banana Chocolate Cream Pie

SUBMITTED BY: Mary Jones

"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."

PREP TIME	20 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/3 cups cold water
2/3 cup nonfat dry milk powder
1 (1.4 ounce) package 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 flaked coconut, toasted

READ REVIEWS (2)

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.

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.

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REVIEWS

Reviewed on Dec. 30, 2006 by DJ

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

1 user found this review helpful

Reviewed on Nov. 12, 2007 by BCORTE

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. Maybe it's just me, but if I'm going to make a pie, I'm not going to worry about making it nonfat and sugar free. :-)

0 users found this review helpful

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