Tropical Coconut Cream Pie in Coconut Cookie Crust Recipe -
Tropical Coconut Cream Pie in Coconut Cookie Crust Recipe
  • READY IN 4+ hrs

Tropical Coconut Cream Pie in Coconut Cookie Crust

Recipe by  

"Delight your family tonight with this scrumptious dessert from Kraft."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins

    4 hrs 15 mins


  1. Heat oven to 325 degrees F.
  2. Mix cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices in crust.
  3. Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired.
  4. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
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  • © KF Holdings. Used with permission.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This pie is wonderful for coconut cream pie lovers and banana cream lovers. Food processor made quick work of crust. Lorna Doone shortbread cookies come in two packets and one was the right amount for the crust. It is a RICH dessert--and a pretty one. Next time I make it, I will cut back a little on the coconut, using 1/2 c for crust, 3/4 c for filling. I had to serve it a day later than planned, by the way, and it was still perfect.

Most Helpful Critical Review
Oct 02, 2005

We thought this recipe was just OK. I probably won't make it again and would rather take the time to make a custard from scratch for a really great tasting coconut cream pie.


10 Ratings

May 30, 2005

I have made this twice. One time low fat, low sugar, and the other time regular. Both turned out well and received several compliments. I too used less coconut in the pudding and it was good.

Feb 20, 2005

This recipe was easy to make and tasted great. The only thing I would do differently next time would be to cut down on the coconut...I would add 1/2 - 3/4 cup to the pudding instead of 1 full cup. I would also suggest refrigerating it overnight or for the 4 hours recommended so that the pudding and the whipped topping set. Otherwise, it was great and I would make it again.

Dec 27, 2012

This pie got rave reviews!!

Dec 22, 2006

Outstanding!!! I put a little too much butter, however the outcome was amazing. It does taste much better the day after. Great for kids!!!

May 17, 2006

This was super easy to make and really tasty. My kids loved it.

Nov 26, 2006

This is an absolutely delicious pie! Everyone asks me to bring this to "family and friends" dinners. I do a variation to the original, partially for the taste and also as a time saver. First of all, if I am pushed for time, I buy the Keebler Shortbread Cookie pie crust and it actually seems to be favored over the original crust. I also add 2/3 cup of sour cream and 1 cup milk for the vanilla pudding mixture...honestly, I do not measure these ingredients..I add the milk until I get the desired consistency. The pie is good both ways and is always a hit!


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