Banana Chocolate Coconut Pie recipe
Ingredients:
1-1/2 teaspoons plus 2 tablespoons butter, divided
1/3 cup plus 1-1/2 cups sweetened shredded coconut, divded
2 ounces unsweetened chocolate
2/3 cup confectioners' sugar
2 tablespoons milk
FILLING:
2 medium bananas, cut into 1/4-inch slices
1-3/4 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
Direction:
Use 1 1/2 teaspoons butter to grease a 9-inch pie plate. Scatter 1/3
cup coconut over the buttered pie plate; put to one side.
Melt the remaining butter and chocolate in a heavy saucepan or
microwave oven; whisk until no lumps remain.
Whisk milk and confectioners ’ sugar together; mix into
chocolate mixture. Mix in the rest of coconut. Gently pat mixture
onto the bottom and around the sides of the prepared pie plate.
Chill for 1 hour or until set.
Place bananas over the crust. Beat pudding mix and cold milk for
2 minutes in a mixing bowl; allow to sit until soft-set, about 2
minutes.
Spread pudding mixture over bananas. Refrigerate for 3 hours
prior to serving. Chill leftovers in the fridge.
Nutrition Information:
Calories: 307 calories
Protein: 3g protein.
Total Fat: 15g fat (11g saturated fat)
Sodium: 325mg sodium
Fiber: 3g fiber)
Total Carbohydrate: 43g carbohydrate (34g sugars
Cholesterol: 17mg cholesterol
