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    You are in: Home / Recipes / Chef Joey's Banana Coconut Cream Cheese Pie Recipe
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    Chef Joey's Banana Coconut Cream Cheese Pie

    Chef Joey's Banana Coconut Cream Cheese Pie. Photo by Chef Joey Z.

    1/1 Photo of Chef Joey's Banana Coconut Cream Cheese Pie

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    Chef Joey Z.'s Note:

    I have wanted to make a cheese cake for sometime now and came up with this recipe. As always its vegan. It turned out creamy and delicious. Please note I didn't add the time to cook the pudding in this recipe. If you want you could also use instant pudding.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE CRUST

    FOR THE CHEESE PIE

    Directions:

    1. 1
      Preheat oven to 350'F.
    2. 2
      Toast the coconut in an oven proof dish for about 5-7 minutes. Keep an eye on it, it browns fast. Set aside to cool.
    3. 3
      Set aside 1/2 cup of whipped topping for the top of the pie.
    4. 4
      Prepare your coconut pudding according to package directions but cut back on the liquid by about 1/4 cup as you want the pudding to be a bit thicker.
    5. 5
      Make sure the pudding is completely cool then add 1/2 of the remaining whipped topping. You will use the other half later.
    6. 6
      In the bowl of a food processor add the graham crackers and sugar. Process until you are left with a fine crumb. Add the butter and process until it comes together.
    7. 7
      Press into the bottom of a greased 9" spring form pan. Bake for 5-7 minutes. When done cool on a wire rack.
    8. 8
      In the bowl of a stand mixer beat the cream cheese and sugar together until smooth. Using a spatula, gently fold in last portion of the remaining vegan whipped cream.
    9. 9
      Arrange one and a half sliced bananas on the cooled graham crust. Top with half the cream cheese mixture. Then arrange the other one and a half bananas slices on the top of that.
    10. 10
      Add the whipped topping/pudding mixture on top of the cream cheese layer.
    11. 11
      Top the pie with the remaining 1/2 cup whipped topping you reserved and toasted coconut.
    12. 12
      Chill in the fridge overnight and enjoy.
    13. 13
      Bon Appetit!

    Ratings & Reviews:

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    Nutritional Facts for Chef Joey's Banana Coconut Cream Cheese Pie

    Serving Size: 1 (152 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 340.3
     
    Calories from Fat 150
    44%
    Total Fat 16.6 g
    25%
    Saturated Fat 12.7 g
    63%
    Cholesterol 0.6 mg
    0%
    Sodium 132.4 mg
    5%
    Total Carbohydrate 46.3 g
    15%
    Dietary Fiber 3.9 g
    15%
    Sugars 32.0 g
    128%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    Earth Balance margarine

    vegan cream cheese

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