Chocolate Banana Cream Pie – 51

  • Serves 8

  • Prep Time: 30 minutes

    Cook Time: Refrigerate set time 4 hours

This is supposed to serve 8 but it was so delicious that three of us ate the whole pie. You know that type of dessert that everyone keeps going back into the fridge for more.

Equipment: Portable mixer


  • 1 (9 inch) deep dish pie crust baked and cooled
  • ½ cup chocolate chips
  • 1 tablespoon milk
  • 1 tablespoon butter
  • 2 bananas sliced
  • 1 ½ cups color milk
  • 1 (4 portion package) instant vanilla pudding
  • 1 cup shredded coconut
  • 1 ½ cups frozen whipped topping thawed
  • ¼ cup flaked coconut, toasted


  1. Combine chocolate, 1 tablespoon milk, and butter in a medium microwave safe bowl. Microwave on high for 1 to 1 ½ minutes. Remove from microwave and stir until completely melted. Spread evenly in pie crust.
  2. Arrange banana slices over chocolate.
  3. Pour 1 ½ cups milk into a large bowl. Add pudding mix, and beat with mixer for two minutes on medium speed. Stir in 1 cup of coconut.
  4. Spoon over banana slices in crust.
  5. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours or until set. Store in refrigerator.
  6. Directions to make toasted coconut.
  7. Spread ¼ cup coconut on a microwave safe plate. Microwave on high power in 1 minute interval tossing in between until beginning to turn golden, 2 to 3 minutes.

Have a great week, with Warm Yummy Wishes
Gwen: Your CT Host

Recipe By: Gwen

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