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Banana-Coconut Cream Pie

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Banana-Coconut Cream Pie
  • Prep 15 min
  • Total 30 min
  • Servings 9
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An easier-than-pie dessert reminiscent of banana cream pie. Mmm!
Nov 9, 2010

Ingredients

  • 2 cups (500 mL) Bisquick* mix
  • 2 tbsp (25 mL) sugar
  • 1/4 cup (50 mL) butter or margarine, firm
  • 1 pkg (4- serving size) vanilla instant pudding & pie filling mix
  • 1 3/4 cups (425 mL) milk
  • 2 medium bananas, sliced
  • 1 cup (250 mL) whipping cream, whipped
  • 1/2 cup (125 mL) toasted shredded coconut

Steps

  • 1
    Heat oven to 375°F (190°C) for shiny metal pan or 350°F (180°C) for dark or non-stick pan. Mix Bisquick* mix and sugar in medium bowl.
  • 2
    Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased 9 -inch (23cm) square pan.
  • 3
    Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
  • 4
    Make pudding mix as directed on package for pudding, using 1 3/4 cups (425 mL) milk; spread over crust.
  • 5
    Top with banana slices. Spread whipped cream over top. Sprinkle with coconut.
  • 6
    Cover and refrigerate at least 1 hour but no longer than 24 hours.

Expert Tips

  • Tip 1
    Tip: Make this dessert first thing in the morning, and it will be ready and waiting for a special dinner.

Nutrition Information

No nutrition information available for this recipe
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