Skip to Content
Menu

Island-Style Banana Cream Pie

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Pillsbury Kitchens
Updated Jun 7, 2013
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

Island-Style Banana Cream Pie

  • Prep Time 20 min
  • Total 3 hr 0 min
  • Ingredients 9
  • Servings 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Crust

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

Instructions

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

Nutrition

470 Calories
24g Total Fat
5g Protein
58g Total Carbohydrate
34g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
14g
68%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
580mg
24%
Potassium
400mg
12%
Total Carbohydrate
58g
19%
Dietary Fiber
2g
10%
Sugars
34g
Protein
5g
% 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.

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section