We combined two of our favorite cream pies—banana and coconut—into one crowd-pleasing dessert. It starts with an easy graham cracker crust followed by layers of banana and coconut cream. Top it all off with toasted coconut for a treat everyone will love (even vegans!).

Recipes & Cookbooks – Food, Cooking Recipes – BettyCrocker.com

Ingredients

Crust

  • 3 cups finely crushed vegan graham crackers (46 squares)
  • 2/3 cup virgin coconut oil, melted
  • 1/3 cup organic granulated sugar

Filling

  • 1/2 cup organic granulated sugar
  • 1/3 cup cornstarch
  • 2 cans (13.66 oz each) coconut milk (not cream of coconut)
  • 1 teaspoon vanilla
  • 4 firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)

Topping

  • 1 container (9 oz) frozen coconut whipped topping, thawed
  • 1/2 cup flaked coconut, toasted

Instructions

  • Step

    1

    Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
  • Step

    2

    In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
  • Step

    3

    In 2-quart saucepan, mix 1/2 cup sugar and the cornstarch with whisk. Gradually stir in coconut milk. Cook over medium heat 7 to 12 minutes, stirring constantly with wooden spoon, until mixture thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in vanilla.
  • Step

    4

    Place banana slices in single layer over baked crust. Pour warm filling over bananas; spread evenly to cover banana slices. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours until set.
  • Step

    5

    When ready to serve, remove plastic wrap from filling. Spread coconut whipped topping evenly over top of chilled filling. Sprinkle with toasted coconut flakes. Store loosely covered in refrigerator.

Nutrition

370 Calories
22g Total Fat
2g Protein
42g Total Carbohydrate
26g Sugars