Banana Coconut Cream Pie

Banana Coconut Cream Pie

Ingredients:
1 package of instant banana pudding
2 1/4 cups milk
2 cups whipping cream
1/3 cup powdered sugar
1 cup of coconut, brown under the broiler for 3-5 minutes
1 pie crust, homemade or pillsbury pie crust

I used a springform pan, but any pie plate is fine.  I just liked the tall sides the springform pan provided.

Bake your pie crust at 400 degrees F for 12-16 minutes until brown.  Cool.  Mix up the pudding mix and the milk.  In a separate bowl, whip up the cream and when almost done, add in the sugar while mixing.  Next take the coconut that you've browned under the broiler for 3-5 minutes, until browned slightly.

Next, layer the pie.  Add in 1/2 of the pudding mixture and use an offset spatula to smooth even.  Next take 1/3 of the whipped cream, and use the spatula to smooth out.  Sprinkle with 1/2 of the toasted coconut.  Add the rest of the the pudding, smooth out.   Then 1/3 of the whipped cream mixture, smooth out.  Next, place the last 1/3 of the cream into a pastry bag.  In the center of the pie, sprinkle the remaining coconut.  Use the pastry bag to make swirls around the edge of the pie.