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Island-Style Banana Cream Pie

(2)
  2 reviews
  • 20 min prep time
  • 3 hr 0 min total time
  • 9 ingredients
  • 8 servings
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Escape to the tropics with this deliciously easy pie featuring the best of the islands: banana, coconut and mango! From Veronica Callaghan, Bake-Off® Monthly Challenge.

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1/2
cup shredded coconut
1
package (8 oz) cream cheese, softened
1/2
cup sour cream
1 1/2
cups cold milk
2
boxes (4-serving size each) vanilla instant pudding and pie filling mix
4
medium bananas, cut into 1/4-inch slices

Topping

1
ripe mango, seed removed, peeled and cut up
1
cup frozen whipped topping, thawed

Steps

  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Reduce oven temperature to 350°F. Cool pie crust completely, about 30 minutes.
  • 2 Meanwhile, spread coconut in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
  • 3 In large bowl with electric mixer, beat cream cheese and sour cream on medium speed until smooth and fluffy. Gradually add milk, 1/2 cup at a time, beating until smooth. Add pudding mixes; beat until well blended.
  • 4 Spread 1/3 of the pudding mixture in cooled pie crust. Top with half of the sliced bananas. Spread another 1/3 of the pudding mixture over the bananas, covering completely. Sprinkle with 1/3 of the toasted coconut. Top with remaining bananas. Spread remaining pudding mixture over bananas. Sprinkle with another 1/3 of the toasted coconut.
  • 5 In food processor, place mango. Cover; process, using quick on-and-off motions, until pureed. In small bowl, fold mango into whipped topping. Spread topping over top of pie. Sprinkle with remaining toasted coconut. Refrigerate at least 2 hours to chill. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Reduce oven temperature to 350°F. Cool pie crust completely, about 30 minutes.
  • 2 Meanwhile, spread coconut in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
  • 3 In large bowl with electric mixer, beat cream cheese and sour cream on medium speed until smooth and fluffy. Gradually add milk, 1/2 cup at a time, beating until smooth. Add pudding mixes; beat until well blended.
  • 4 Spread 1/3 of the pudding mixture in cooled pie crust. Top with half of the sliced bananas. Spread another 1/3 of the pudding mixture over the bananas, covering completely. Sprinkle with 1/3 of the toasted coconut. Top with remaining bananas. Spread remaining pudding mixture over bananas. Sprinkle with another 1/3 of the toasted coconut.
  • 5 In food processor, place mango. Cover; process, using quick on-and-off motions, until pureed. In small bowl, fold mango into whipped topping. Spread topping over top of pie. Sprinkle with remaining toasted coconut. Refrigerate at least 2 hours to chill. Cover and refrigerate any remaining pie.

Expert Tips

Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
210
% Daily Value
Total Fat
24g
36%
Saturated Fat
14g
68%
Trans Fat
0g
0%
Cholesterol
45mg
15%
Sodium
580mg
24%
Total Carbohydrate
58g
19%
Dietary Fiber
2g
10%
Sugars
34g
34%
Protein
5g
5%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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