Banana Coconut Cream Pie

Banana Coconut Cream Pie
Makes 8
Prep 10 m
Bake 15 m
Chill 180 m
Microwave 15 seconds



Filling and Topping:


  1. 1 of 1 Heat oven to 350 degrees F. Coat a 9-inch pie dish with nonstick cooking spray.


  1. 1 of 2 Combine macaroons and macadamia nuts in a food processor. Pulse until ground to crumbs. Add butter; pulse until blended.
  2. 2 of 2 Press crumbs into bottom and up side of prepared pie dish. Bake at 350 degrees F for 15 minutes. Cool on wire rack.

Filling and topping:

  1. 1 of 3 In large bowl, whisk milk, pudding mix and banana extract for 1 to 2 minutes, until mixture thickens. Fold in banana. Pour into crust.
  2. 2 of 3 Combine 3 tablespoons water and gelatin in a glass bowl. Let stand 5 minutes. Microwave for 15 seconds or until melted. Cool to room temperature.
  3. 3 of 3 Beat heavy cream with mixer until it begins to thicken. Beat in gelatin mixture and then sugar. Beat to stiff peaks, then spread over top of filling. Refrigerate 3 hours, then top with chopped nuts, if desired.
Nutrition Information for Banana Coconut Cream Pie
Servings Per Recipe: 8
Per Serving: 50 mg chol., 27 g Fat, total, 41 g carb., 307 mg sodium, 4 g pro., 395 kcal cal., 16 g sat. fat, 6 g fiber