Banana Chocolate Coconut Pie

1. 1

   Coat a 9-in. pie plate with 1-1/2 teaspoons butter. Sprinkle 1/3 cup coconut over pie plate; set aside.

2. 2

   In a microwave or heavy saucepan, melt chocolate and remaining butter; stir until smooth.

3. 3

   Combine confectioners' sugar and milk. Stir into chocolate mixture. Stir in remaining coconut. Carefully press onto the bottom and up the sides of prepared pie plate. Refrigerate for 1 hour or until firm.

4. 4

   Arrange bananas in crust. In a bowl, whisk cold milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.

5. 5

   Spoon over bananas. Chill for 3 hours before serving. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.