The smoothness of banana cream pie is complemented
with a touch of coconut.
Easy
Coconut Banana Cream Pie
- 1 prebaked 9-inch deep-dish
pie shell
2 medium bananas, sliced, dipped in lemon juice
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened
Condensed Milk
1 cup cold water
1 (3 1/2-ounce) package vanilla or banana cream instant pudding
and pie filling
1 cup sweetened flaked coconut
1 (8 ounce) container frozen whipped topping, thawed - divided
use
Toasted or tinted sweetened flaked coconut (optional)
- Combine sweetened condensed
milk and water in large bowl. Add pudding and coconut; mix well.
Fold in 1 1/2 cups whipped topping.
- Arrange single layer of
bananas on bottom of pie crust. Pour filling into crust. Top
with remaining whipped topping. Refrigerate for 4 hours or until
very set. Top with toasted or tinted coconut.
Makes 8 servings.
Note: To make 2 pies, divide
filling between 2 prebaked 9-inch (2-cup volume each) pie crusts.
Top with remaining whipped topping.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
