Banana Coconut Cream Pie

Banana Coconut Cream Pie
Servings: 8 Prep 10 mins Bake 350°F 15 mins Microwave 15 seconds Chill 3 hrs


  • 20 coconut macaroon cookies (such as Manischewitz)
  • 1/4 cup macadamia nuts
  • 2 tablespoons unsalted butter
Filling and Topping:
  • 1 1/3 cups low-fat milk
  • 1 3.4 ounce box (3.4 ounces) vanilla instant pudding mix
  • 1/2 teaspoon banana extract
  • 2 ripe bananas, peeled and cut into 1/2-inch chunks
  • 1/2 teaspoon unflavored gelatin
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 2 tablespoons chopped macadamia nuts (optional)

Make It

1. Heat oven to 350 degrees F. Coat a 9-inch pie dish with nonstick cooking spray.


2. Combine macaroons and macadamia nuts in a food processor. Pulse until ground to crumbs. Add butter; pulse until blended.

3. Press crumbs into bottom and up side of prepared pie dish. Bake at 350 degrees F for 15 minutes. Cool on wire rack.

Filling and topping:

4. In large bowl, whisk milk, pudding mix and banana extract for 1 to 2 minutes, until mixture thickens. Fold in banana. Pour into crust.

5. Combine 3 tablespoons water and gelatin in a glass bowl. Let stand 5 minutes. Microwave for 15 seconds or until melted. Cool to room temperature.

6. Beat heavy cream with mixer until it begins to thicken. Beat in gelatin mixture and then sugar. Beat to stiff peaks, then spread over top of filling. Refrigerate 3 hours, then top with chopped nuts, if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 395, Fat, total (g): 27, chol. (mg): 50, sat. fat (g): 16, carb. (g): 41, fiber (g): 6, pro. (g): 4, sodium (mg): 307, Percent Daily Values are based on a 2,000 calorie diet.