Tropical Coconut Cream Pie in Coconut Cookie Crust

Name: Tropical Coconut Cream Pie in Coconut Cookie Crust
Prep time: 15 min
Total time: 265 min
Yield: 10
Ingredients: 25 LORNA DOONE Shortbread Cookies, finely crushed (about 1-1/2 cups); 1⅔ cups flaked coconut, divided; ⅓ cup butter or margarine, melted; 1½ cups milk; 1 pkg. vanilla instant pudding mix; 1 large banana, sliced; 1 can crushed pineapple, well drained; 2 cups frozen whipped topping; ½ cup flaked coconut, toasted

Banana, pineapple and coconut add tropical flavors to this creamy vanilla pudding pie in a shortbread cookie crumb crust.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

Ingredient list

25 LORNA DOONE Shortbread Cookies, finely crushed (about 1-1/2 cups)
1⅔ cups flaked coconut, divided
⅓ cup butter or margarine, melted
1½ cups cold milk
1 pkg. (4-serving size) vanilla instant pudding mix
1 large banana, sliced
1 can (8 oz.) crushed pineapple, well drained
2 cups thawed frozen whipped topping
½ cup flaked coconut, toasted

Directions

Preheat oven to 325°F. Mix cookie crumbs, 2/3 cup of the untoasted coconut and the butter in medium bowl until well blended. Press mixture evenly onto bottom and up side of 9-inch pie plate. Bake 10 minutes or until golden brown. Cool.

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in the remaining 1 cup untoasted coconut. Arrange banana slices on bottom of crust; cover with the pudding mixture. Gently stir pineapple into whipped topping; spread over pudding layer. Sprinkle with the toasted coconut.

Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Recipe Tips

How to Toast CoconutSpread coconut into thin layer in shallow baking pan. Bake at 350°F for 7 to 12 minutes or until lightly browned, stirring occasionally.