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Tropical Coconut Cream Pie - Janette Johnson

Recipe

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Ingredients

  • 1 large banana, sliced
  • 2 cups cold milk
  • 6 oz instant vanilla pudding
  • 9 oz can crushed pineapple, well drained
  • 8 oz Cool Whip
  • 1 cup toasted coconut
  • 1 cup chopped nuts

Crust:

  • 1 cup flour
  • .5 cup butter
  • .25 cup powdered sugar
  • .25 cup chopped nuts

Steps

  1. Make crust by combining the flour, butter, sugar, and nuts. Press into pie tin and bake for 10 minutes at 350F. Cool.
  2. Mix the milk and pudding. Beat 2 minutes. Fold in half the coconut and half the nuts. Stir in drained pineapple and whipped topping. Slice banana. Place slices on the cooled crust and spoon pudding mixture over the bananas. Sprinkle the rest of the coconut and nuts over the top. Chill and serve.
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