Coconut Banana Creme Pie

1. 1

   To make the crust:

2. 2

   Melt 1 stick of butter in a large skillet. Add 1 whole bag of sweetened flaked coconut. You can use less if you don't want as thick a crust. Moving it around brown the coconut until it is a golden brown. Watch it carefullyas it can burn easily. If it seems like it's cooking too fast turn down your heat. Once coconut is browned empty the skillet into a pie pan. I use glass Pyrex one. Using a large plastic serving spoon press coconut into pie pan and up the sides forming the crust. Be careful as mixture is hot. Once crust is formed let it cool about 5-10 minutes. Crust can be made in advance; just keep it lightly covered.

3. 3

   When ready slice bananas directly into pie shell in an even layer. Then spoon pudding over bananas. Pudding can be made from scratch but this can be a weeknight dessert with storebought or instant pudding.

4. 4

   With a standing mixer or an electric mixer whip the three cups of heavy cream with 3 tablespoons of powdered sugar until thick and frothy. About 3 minutes. Spoon whipped cream onto the pudding layer in the pie pan.

5. 5

   Garnish with banana slices, crushed macadamia nuts, chocolate shaving or leave it bare. Serve with a flourish!

6. 6

   This pie doesn't keep well in the fridge but it never lasts that long anyway!

* Per serving · 4 servings · Values may vary.

No additional tips available.