Easy Coconut Banana Cream Pie
The smoothness of banana cream pie is complemented with a touch of coconut.
1 (9-inch) baked deep-dish pie shell
2 medium bananas, sliced, dipped in lemon juice
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
1 cup cold water
1 (3.5-ounce) package vanilla or banana cream instant pudding and pie filling
1 cup sweetened flaked coconut
1 (8 ounce) container frozen whipped topping, thawed - divided use
Toasted or tinted sweetened flaked coconut (optional)
- Combine sweetened condensed milk and water in large bowl. Add pudding and coconut; mix well. Fold in 1 1/2 cups whipped topping.
- Arrange single layer of bananas on bottom of pie crust. Pour filling into crust. Top with remaining whipped topping. Refrigerate for 4 hours or until very set. Top with toasted or tinted coconut.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.