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Tropical Coconut Cream Pie in Coconut Cookie Crust

Prep Time
Total Time

10 servings

Bananas, pineapples and coconut add tropical flavors to this luscious cream pie. It's perfection in a shortbread cookie crumb crust.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Cool.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into COOL WHIP; spread over pudding layer. Sprinkle with toasted coconut.
  • Refrigerate 4 hours or until firm.

Size Wise

Balance your food choices throughout the day so you can enjoy a serving of this creamy pie.

How to Toast Coconut

Spread coconut into thin layer on bottom of shallow pan. Bake in 350°F oven 7 to 12 min. or until lightly browned, stirring occasionally.

How to Store Leftover Pie

Store leftover pie in refrigerator.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 370
Total fat 22g
Saturated fat 16g
Cholesterol 20mg
Sodium 370mg
Carbohydrate 42g
Dietary fiber 3g
Sugars 27g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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