Pineapple Coconut Cream Pie in Coconut Cookie Crust

READY IN: 30mins
Recipe by Marie

A yummy coconut cream filling over banana slices in a coconut cookie crust and finished off with a topping of crushed pineapple mixed with Cool Whip. This will really please your family and/or guests. Baking time is for crust only.

Top Review by princesskim

The was the perfect dessert for our Mother's Day cook-out!!! I did save some time by purchasing a shortbread crust at the store but, it was still a wonderful dessert! Everyone raved!!!

Ingredients Nutrition

Directions

  1. Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.
  2. Press mixture evenly onto bottom and up sides of 9-inch pie plate.
  3. Bake at 325 degrees for 10 minutes or until golden.
  4. Cool and arrange banana slices on bottom of crust.
  5. Pour cold milk into large bowl and add pudding mix.
  6. Beat with wire whisk for 1 minute.
  7. Stir remaining cup of coconut into pudding and spoon over banana slices in crust.
  8. Gently stir pineapple into whipped topping.
  9. Spread over pudding mixture.
  10. Refrigerate 4 hours or until set.

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