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Coconut Banana Chocolate Cream Pie

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."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

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.

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.