Pineapple Coconut Cream Pie in Coconut Cookie Crust Recipe
A yummy coconut cream filling over banana slices in a coconut cookie crust and finished off with a topping of crushed pineapple mixed with Cool Whip.
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Cooking tools:
- Pie dish
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Refrigerator
Ingredients
- 1 1/2 cups shortbread cookies, crumbs (about 20 cookies)
- 1 2/3 cups coconut, divided
- 1/3 cup melted butter
- 1 large banana, sliced
- 1 1/2 cups cold milk
- 1 (4 ounce) package instant vanilla pudding
- 1 (8 ounce) can crushed pineapple, drained well
- 2 cups Cool Whip, thawed
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