Shelly's Recipe

BANANA OR COCONUT CREAM PIE

Category: Pies - Cream and Custard

1 pre-baked deep-dish 9 inch piecrust
2 medium bananas, thinly sliced and sprinkled with lemon juice
1 can condensed milk
1 cup cold water
1 (3.4 oz) pkg instant vanilla or banana cream pudding mix
1 cup flaked coconut (optional)
1 (8 oz) container frozen whipped topping, thawed

In a large bowl, combine condensed milk with cold water and whisk together to blend. Whisk in dry pudding mix and coconut and continue whisking for 2 to 3 minutes.

Fold in 1 1/2 cups of the whipped topping and stir gently to blend. Place well-drained bananas in bottom of pre-baked piecrust. Pour filling over bananas. Refrigerate for at least 4 hours to allow pudding to set. Serve topped with remaining frozen topping and sprinkled with toasted or tinted coconut to garnish.