Recipes/Chocolate Coconut Banana Cream Pie

Chocolate Coconut Banana Cream Pie Hero

Program: KCTS 9 Cooks
Presented by: Paula Nemzek, KCTS 9 Cooks

Cook's Note: Make this pie a day ahead and you have the perfect dessert for a hot summer day, topped with freshly whipped cream and toasted coconut. If it’s too hot to turn on the oven, use a prepared chocolate pie crust and toast the coconut garnish in the microwave.

serves 8

Ingredients for Chocolate Wafer Crust

  • 22 chocolate wafer cookies, crushed
  • 1/4 cup sugar
  • 3 tablespoons softened butter

Ingredients for Filling

  • 3 ounces semisweet baking chocolate
  • 1 tablespoon nonfat milk
  • 1 tablespoon butter
  • 2-3 bananas, sliced
  • 1 1/2 cups cold nonfat milk
  • 1 3.5-ounce package instant banana cream pudding mix
  • 1 1/2 cups flaked coconut, plus 3 tablespoons flaked coconut, toasted
  • 1 1/2 cups cold whipped cream
  • 1/4 cup powdered sugar
  • 1 teaspoon rum or coconut extract (optional)

Preparation

Combine crust ingredients and, using a spoon, press onto bottom and up sides of a 9-inch pie pan. bake for 8 minutes at 375 degrees. Cool while preparing filling.

For the filling, start with the bottom layer. Combine chocolate, 1 tablespoon milk, and butter in a medium, microwave-safe bowl. Cover with a piece of wax paper and microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds, until chocolate is completely melted. Spread evenly over prepared pie crust. Arrange banana slices over chocolate. (The number of bananas you use depends on thickness of slices. Thicker is better.)

Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with a whisk for 2 minutes. Stir in the 1 1/2 cups flaked coconut. Spoon the mixture over the banana slices. Refrigerate 4 hours, or until set.

Before serving, toast coconut. Heat oven 350 degrees and spread coconut out evenly in a shallow pan. Toast 7 to 10 minutes or until lightly browned, stirring frequently. Or spread coconut on a microwave-safe plate and cook on high for about 5 minutes, stirring several times.

Whip cream, adding powdered sugar and extract as it thickens. Spread whipped topping over pie and sprinkle with toasted coconut. Store in refrigerator.

Comments

06/17/11

How many total calories in the recipe? How many calories from fat, please?

06/18/11

How many total calories in the recipe of Chololate Coconut Banana Pie?

07/01/11

Who cares? Sounds delicious!

06/20/11

Alas, we don't enter our recipes on software that calculates nutrition. I found a great site that lets you cut and paste the ingredients and does a thorough analysis (of course you have to get rid of the pesky little dot we have at the beginning of each line):
http://caloriecount.about.com/cc/recipe_analysis.php

According to them, it’s about 252 calories a slice and gets a bad grade because it contains butter, one of my fave ingredients :(

I am in the Julia Child nutrition camp -- good food in moderation!

Paula Nemzek
KCTS9 Cooks

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