TROPICAL COCONUT CREAM PIE IN COCONUT COOKIE CRUST

Tropical Coconut Cream Pie in Coconut Cookie Crust image

Provided by Catie B

Categories Pies

Time 25m

Number Of Ingredients 9

1 1/2 c shortbread cookie crumbs (about 20 cookies)
1 2/3 c flake coconut, divided
1/3 c butter or margarine, melted
1 large banana, sliced (if adding a garnish on top, use 1 extra banana)
1 1/2 c cold milk
1 pkg (4 serving size) vanilla instant pudding
1 can(s) (8 oz.) can crushed pineapple, well drained
2 c whipped topping, thawed ( or whipped cream, stabilized*)
1 c flaked coconut, toasted (optional) (or more as desired)

Steps:

1. Heat oven to 325ºF.
2. Mix cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices on crust.
3. Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired. Chill for about 4 hours or until set.
4. **Note: I often use real whipping cream, whipped with a couple of tablespoons of fine baking sugar, 1 tsp. flavoring, vanilla, or whatever suits your mood. I add a package of 'Whip it" or any of the stabilizers you can purchase in baking aisle to hold whipped cream together longer. You can use low fat products, sugar free, etc. or whatever dietary needs you have as well as making it as written. It will still be creamy and delicious!
5. For toasting coconut, place a skillet, dry, over medium heat. Add desired amount of coconut. Allow to slowly toast to a golden color, stirring often, until coconut is evenly toasted. Remove from heat and allow to cool before using to top pie. Put any left over into a sealed container and refrigerate to use as desired later.