Vanilla Coconut Banana Cream Pie

Vanilla Coconut Banana Cream Pie might be just the side dish you are searching for. One portion of this dish contains about 12g of protein, 65g of fat, and a total of 1010 calories. This recipe serves 8 and costs $2.06 per serving. 199 people found this recipe to be tasty and satisfying. If you have sugar, butter, instant vanilla pudding, and a few other ingredients on hand, you can make it. It is brought to you by Lemon Sugar. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is solid. If you like this recipe, you might also like recipes such as Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding, French Vanilla Banana Cream Pie, and Creamy Vanilla Coconut or Bananan Ice Cream (Dairy & Soy Free.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees (F). Spray a 9-inch pie plate with cooking spray, set aside.In a food processor, pulse graham crackers to a coarse crumb.Add sugar, salt and butter, and pulse until crumbs are moistened. Crumbs should stick together when pinched. If they don't stick, add water a teaspoon at a time until proper consistency is met.Pour mixture into greased pie plate, and press down to evenly cover bottom and sides of pan.Bake for 8 minutes. Allow to cool completely before filling.In a large, clean bowl (or the bowl of a stand mixer) beat whipping cream until it begins to thicken (about 2 minutes but can be up to 5 minutes.)Add sugar and vanilla, and beat until thick and creamy. Set aside, or empty into another bowl if using stand mixer.)In a measuring cup, whisk together instant pudding and 1 cup of milk. Set aside.In another bowl (or now-empty stand mixer bowl), beat cream cheese until light and fluffy.Add vanilla pudding mixture and sweetened condensed milk, and beat until smooth and slightly thickened.Fold in half of the whipped cream mixture. Reserve the remaining whipped cream for topping.Pour a small amount (about a cup or so) of filling into cooled crust. Spread evenly over bottom.Slice bananas, and line bottom and sides of crust with sliced bananas.Pour remaining filling over banana slices.Top filling with remaining whipped cream.Refrigerate for at least one hour. Cover with plastic wrap if necessary.Before serving, toast coconut flakes over medium heat in a non-stick skillet until golden brown. Garnish pie with additional sliced bananas and toasted coconut.Enjoy!

 

Step by step:

1. Preheat oven to 375 degrees (F). Spray a 9-inch pie plate with cooking spray, set aside.In a food processor, pulse graham crackers to a coarse crumb.

2. Add sugar, salt and butter, and pulse until crumbs are moistened. Crumbs should stick together when pinched. If they don't stick, add water a teaspoon at a time until proper consistency is met.

3. Pour mixture into greased pie plate, and press down to evenly cover bottom and sides of pan.

4. Bake for 8 minutes. Allow to cool completely before filling.In a large, clean bowl (or the bowl of a stand mixer) beat whipping cream until it begins to thicken (about 2 minutes but can be up to 5 minutes.)

5. Add sugar and vanilla, and beat until thick and creamy. Set aside, or empty into another bowl if using stand mixer.)In a measuring cup, whisk together instant pudding and 1 cup of milk. Set aside.In another bowl (or now-empty stand mixer bowl), beat cream cheese until light and fluffy.

6. Add vanilla pudding mixture and sweetened condensed milk, and beat until smooth and slightly thickened.Fold in half of the whipped cream mixture. Reserve the remaining whipped cream for topping.

7. Pour a small amount (about a cup or so) of filling into cooled crust.

8. Spread evenly over bottom.Slice bananas, and line bottom and sides of crust with sliced bananas.

9. Pour remaining filling over banana slices.Top filling with remaining whipped cream.Refrigerate for at least one hour. Cover with plastic wrap if necessary.Before serving, toast coconut flakes over medium heat in a non-stick skillet until golden brown.

10. Garnish pie with additional sliced bananas and toasted coconut.Enjoy!

Nutrition Information:

covered percent of daily need