vanilla banana coconut cream pie
(2 ratings)
This is another pie that needs a blind baked pie crust. I have posted my Chocolaty Pudding Pie http://www.justapinch.com/recipe/chocolate-pudding-pie-with-blind-baked-coconut-oil-crust-by-jo-zimny-emilyjo that has a recipe for the blind baked pie crust attached to it. I put some chocolate syrup on the pie and shredded some chocolate on it, that was delicious! I had some left over crust from that recipe so used it.
(2 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
5 Min
Ingredients For vanilla banana coconut cream pie
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1-3.8 oz pkgdr. oetker organic vanilla or coconut pudding mix
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1 1/2 cnon-dairy milk
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1 1/2 Tbsparrowroot powder
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1 Tbspvanilla extract
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2 mdripe bananas
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unsweetened shredded coconut
How To Make vanilla banana coconut cream pie
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1Prepare one 9" pie crust. Blind bake it. While it's cooling make your filling.
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2Put the pudding mix into your med. saucepan and add the milk and arrowroot powder. Turn on the stove and heat this up stirring constantly.
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3Once it comes to a boil, keep stirring for another minute. About 5 minutes total.
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4Remove from heat and add the vanilla and stir for a minute or two.
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5Cut up one banana in slices and line the pie crust with them. Use the other banana if you need it. I used two bananas.
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6Pour the pudding on top of the bananas and smooth the top. Sprinkle the coconut on top of the pudding mix.
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7Put into the fridge for 3-4 hours. This should set nicely. Serve with your favorite whipped topping.
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8Enjoy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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