Banana Coconut Cream Pie
I love coconut and banana flavor and this pie is chock full of both. If you want to tone it down, you can omit the coconut extract and decrease the amount of coconut flakes to ¾ cup in the pie filling.
Recipe type: dessert
For the cream filling
  • 2 (3.4 oz) packages of JELL-O instant pudding & pie filling mix (1 banana cream and 1 vanilla)
  • 2 cups cold milk
  • 1 tsp coconut extract (optional)
  • 1 cup flaked coconut
  • 1 cup thawed Cool Whip whipped topping
  • 1 9-inch ready-made graham cracker pie crust (or make your own graham cracker crust)
For the topping
  • 1 - 2 bananas, sliced into ½ inch slices (enough to cover the top of the pie)
  • ½ cup flaked coconut
  • 1 cup thawed Cool Whip whipped topping
  1. Pour milk into large bowl. Whisk in dry pudding mixes, coconut extract and 1 cup coconut and beat for 2 minutes. Add dry pudding mixes and ¾ cup of the coconut. Gently stir in 1 cup of the whipped topping. Pour into crust.
  2. Refrigerate 4 hours or until set.
  3. After the pie is set, cover the top with a layer of banana slices. Spread pie with remaining 1 cup whipped topping. Toast remaining ½ cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.
Recipe by Awesome with Sprinkles at