Banana-Coconut Cream Pie

Name: Banana-Coconut Cream Pie
Prep time: 15 min
Total time: 30 min
Yield: 9
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

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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.