Be glad in the Lord and rejoice! Psalm 32:11

Sunday, July 31, 2011

Weekend Cooking - Chocolate Coconut Banana Cream Pie

It is soooo hot in Texas (and has been for weeks!), so to have something good and cool to snack on, you have to get up pretty early in the morning to get this yummy pie ready, but ohhhh, it is soooo worth it!

Ingredients for Chocolate Wafer Crust
  • 22 chocolate wafer cookies, crushed
  • 1/4 cup sugar
  • 3 tablespoons softened butter

Ingredients for Filling
  • 3 ounces semisweet baking chocolate
  • 1 tablespoon nonfat milk
  • 1 tablespoon butter
  • 2-3 bananas, sliced
  • 1 1/2 cups cold nonfat milk
  • 1 3.5-ounce package instant banana cream pudding mix
  • 1 1/2 cups flaked coconut, plus 3 tablespoons flaked coconut, toasted
  • 1 1/2 cups cold whipped cream
  • 1/4 cup powdered sugar
  • 1 teaspoon rum or coconut extract (optional)

Combine crust ingredients and, using a spoon, press onto bottom and up sides of a 9-inch pie pan. bake for 8 minutes at 375 degrees. Cool while preparing filling.

For the filling, start with the bottom layer. Combine chocolate, 1 tablespoon milk, and butter in a medium, microwave-safe bowl. Cover with a piece of wax paper and microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds, until chocolate is completely melted. Spread evenly over prepared pie crust. Arrange banana slices over chocolate. (The number of bananas you use depends on thickness of slices. Thicker is better.)

Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with a whisk for 2 minutes. Stir in the 1 1/2 cups flaked coconut. Spoon the mixture over the banana slices. Refrigerate 4 hours, or until set.

Before serving, toast coconut. Heat oven 350 degrees and spread coconut out evenly in a shallow pan. Toast 7 to 10 minutes or until lightly browned, stirring frequently. Or spread coconut on a microwave-safe plate and cook on high for about 5 minutes, stirring several times.

Whip cream, adding powdered sugar and extract as it thickens. Spread whipped topping over pie and sprinkle with toasted coconut. Store in refrigerator.

Weekend Cooking is a weekly meme sponsored by Beth Fish Reads http://www.bethfishreads.com/.   Check out the other yummy recipes that fellow bloggers have posted!


bermudaonion said...

I'm not a fan of coconut, but my husband is. I'll have to make this for him one day.

Beth Hoffman said...

I adore coconut cream pie! This recipe sounds wonderful. Thanks, Sharon!

Col (Col Reads) said...

Coconut cream is one of my favorites! Looks like a great recipe!

Beth F said...

I love coconut and banana -- so this is a winner.

TheBookGirl said...

I have receipes for banana cream pie, chocolate cream pie, and coconut cream pie, but not one that combines all three tastes. This looks delicious :)
Hope it cools down for you soon.

Beth(bookaholicmom) said...

I love banana, coconut and chocolate cream pies but never saw a pie that combined them all! That looks like heaven to me! Thanks for sharing the recipe!

Kea said...

I love coconut and banana -- so this is a winner.