• Tropical Coconut Cream Pie in Coconut Cookie Crust

Tropical Coconut Cream Pie in Coconut Cookie Crust

(14) 14 Reviews
Prep Time
Total Time

10 servings

What You Need

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Make It

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  • 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.

Size Wise

Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent pie with your loved ones.

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.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 380
% Daily Value
Total fat 23g
Saturated fat 15g
Cholesterol 25mg
Sodium 360mg
Carbohydrate 42g
Dietary fiber 3g
Sugars 28g
Protein 4g
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 6 %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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  • Christina-rfd |

    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!



  • Carla050 |

    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!

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