Tropical Coconut Cream Pie in Coconut Cookie Crust

Tropical Coconut Cream Pie in Coconut Cookie Crust recipe

photo by:kraft

Banana, pineapple and coconut add tropical flavors to this creamy vanilla pudding pie in a shortbread cookie crumb crust.

time

prep:

15 min

total:

4 hr 25 min

servings

total:

10 servings

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What You Need

LORNA DOONE Shortbread Cookies, finely crushed (about 1-1/2 cups)

1-2/3

cups BAKER'S ANGEL FLAKE Coconut, divided

1/3

cup butter or margarine, melted

1-1/2

cups cold milk

pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

large banana, sliced

can (8 oz.) crushed pineapple, well drained

cups thawed COOL WHIP Whipped Topping

1/2

cup BAKER'S ANGEL FLAKE Coconut, toasted

Make It

PREHEAT oven to 325°F. Mix cookie crumbs, 2/3 cup of the untoasted coconut and the butter in medium bowl until well blended. Press mixture evenly onto bottom and up side of 9-inch pie plate. Bake 10 minutes or until golden brown. Cool.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in the remaining 1 cup untoasted coconut. Arrange banana slices on bottom of crust; cover with the pudding mixture. Gently stir pineapple into whipped topping; spread over pudding layer. Sprinkle with the toasted coconut.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Kraft Kitchens Tips

How to Toast Coconut

Spread coconut into thin layer in shallow baking pan. Bake at 350°F for 7 to 12 minutes or until lightly browned, stirring occasionally.

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Christina-rfd

posted:5/17/2012

I made it according to the original recipe - it was excellent, and another time, for a big crowd, I used Angel food cake instead of the crust, doubled the ingredients and layered it in a 9 x 13 glass dish. This was as good!

KENEISA

posted:4/26/2009

THIS IS A GOOD PIE

a cook

posted:4/15/2009

I too made this for Easter. My family loved it (those that like coconut!). Refreshing but still sweet! Nice change from chocolate. Easy to make. Keeps well in the refrigerator for several days....if there's any left!

gbonville

posted:4/13/2009

WOW! I made this for Easter. My family loved it!!I have to say this is my new favorite pie!! I will be making this again and again!! I tweeked it just a little bit. I had chopped walnuts on hand and added them to the whip cream and pineapple mixture. It added the perfect crunch!! Great recipe and so simple! DELICIOUS!

rachelcleal

posted:3/1/2009

DELICIOUS! My family loved it and it was gone in minutes! Will definitely make again. (very soon)

star18

posted:8/6/2008

I thought the banana was a little overpowering. I love the pineapple part. Next time I will leave out the banana (I love banana cream pie but by itself). This was not bad by any means though!

a cook

posted:6/19/2007

I was looking for a refreshing recipe for summer. This is it! VERY GOOD! I made a couple of adjustments. I used an already made shortbread crust and didn't put the toasted coconut on top. Still amazing! THANKS!

nancy9222

posted:5/9/2007

Recipe was great! Everyone loved it!

jennifermamak

posted:9/18/2006

This pie turned out fantastic and all ingredients I used from the cool whip to the pudding were fat free/sugar free. I just made a few changes. I made this pie using two bananas, no pineapple and I topped it with toasted almonds instead of the toasted coconut. The crust I used was homemade graham cracker pie crust. It was the first dessert I made for my in-laws and they LOVED it!!!

DeeJCC

posted:4/23/2006

I was limited for time so I used a bought short- bread cookie crust. I am diabetic so I used sugar-free banana cream pudding mix instead of vanilla. My family was impressed. Very good!