Island-Style Banana Cream Pie

(2)
2 reviews.
  • 20 min prep time
  • 3 hr 0 min total time
  • 9 ingredients
  • 8 servings

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

Directions

  1. 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. 2 Meanwhile, spread coconut in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
  3. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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