Comida Kraft
Recipe Box
  • Tropical Coconut Cream Pie in Coconut Cookie Crust

Tropical Coconut Cream Pie in Coconut Cookie Crust

Tropical Coconut Cream Pie in Coconut Cookie Crust is rated 4.666666666666667 out of 5 by 15.
Prep Time
20
min.
Total Time
5
hr.
Servings

10 servings

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

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
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

Rated 5 out of 5 by from Cool Summer Dessert My family loved this. Didn't last a day, all gone. I used KEEBLER'S Pecan Sandies Shortbread cookies, soooo goood! Mine could have used another banana. Tasted like pie, banana pudding and cookies all in one.
Date published: 2016-08-08
Rated 5 out of 5 by from WOW! 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!
Date published: 2009-04-13
Rated 5 out of 5 by from I too made this for Easter. 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!
Date published: 2009-04-15
Rated 4 out of 5 by from I made it according to the original recipe - it was excellent, and another time, for a big crowd, I... 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!
Date published: 2012-05-17
Rated 4 out of 5 by from This pie turned out fantastic and all ingredients I used from the cool whip to the pudding were fat... 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!!!
Date published: 2006-09-18
Rated 5 out of 5 by from I was looking for a refreshing recipe for summer. 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!
Date published: 2007-06-19
Rated 4 out of 5 by from I thought the banana was a little overpowering. 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!
Date published: 2008-08-06
Rated 4 out of 5 by from I was limited for time so I used a bought short- bread cookie crust. 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!
Date published: 2006-04-23
  • 2016-08-25T10:25CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_15
  • loc_en_US, sid_56266, PRD, sort_relevancy
  • clientName_khcrm

K:1134 v0:56266

>