Chef Joey's Banana Coconut Cream Cheese Pie

READY IN: 55mins




  • Preheat oven to 350'F.
  • 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.
  • Set aside 1/2 cup of whipped topping for the top of the pie.
  • 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.
  • Make sure the pudding is completely cool then add 1/2 of the remaining whipped topping. You will use the other half later.
  • 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.
  • Press into the bottom of a greased 9" spring form pan. Bake for 5-7 minutes. When done cool on a wire rack.
  • 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.
  • 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.
  • Add the whipped topping/pudding mixture on top of the cream cheese layer.
  • Top the pie with the remaining 1/2 cup whipped topping you reserved and toasted coconut.
  • Chill in the fridge overnight and enjoy.
  • Bon Appetit!