Chocolate Banana Coconut Cream Pie |
Course : Chocolate
Serves: 1 |
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Ingredients:
1 crust deep dish pie crust |
2 ounces semi-sweet chocolate |
1 tablespoon milk |
1 tablespoon butter or margarine |
2 medium bananas -- sliced |
1 1/2 cups cold milk |
1 package vanilla flavor instant pudding and pie (4 serving) |
--- filling |
1 1/2 cups shredded coconut |
1 1/2 cups frozen whipped topping -- thawed |
1 Cup shredded coconut -- toasted |
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Preparation / Directions:
Bake pie crust according to package directions. Cool. Microwave chocolate, 1 tbsp milk and butter in medium microwave safe bowl on high for 1 to 1-1/2 minutes stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust. Arrange banana slices over chocolate. Pour 1-1/2 cups milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Stir in 1-1/2 cups coconut. Spoon over banana slices in crust. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours or until set. Store in refrigerater. 8 servings.
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