Chocolate Banana Coconut Cream Pie

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Servings: 8 Difficulty: Intermediate
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A rich, no-bake dessert featuring a smooth chocolate layer, fresh bananas, and fluffy coconut cream.
Chocolate Banana Coconut Cream Pie recipe image

This decadent no-bake pie is a tropical dream, combining the deep richness of melted semi-sweet chocolate with the creamy sweetness of vanilla pudding and toasted coconut. Fresh banana slices add a soft, fruity contrast to the dense chocolate base, while the whipped topping provides a light, airy finish. It’s an elegant yet simple dessert that feels indulgent without requiring hours in the kitchen. Perfect for potlucks, family gatherings, or a special weekend treat, this pie holds together beautifully in the refrigerator. The combination of texturesâÂÂfrom the crisp crust to the smooth puddingâÂÂmakes every bite satisfying. Serve chilled for the best experience.

Chocolate Banana Coconut Cream Pie recipe image
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Chocolate Banana Coconut Cream Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 514.9

Description

This decadent no-bake pie is a tropical dream, combining the deep richness of melted semi-sweet chocolate with the creamy sweetness of vanilla pudding and toasted coconut. Fresh banana slices add a soft, fruity contrast to the dense chocolate base, while the whipped topping provides a light, airy finish. It&# 226;ÂÂs an elegant yet simple dessert that feels indulgent without requiring hours in the kitchen. Perfect for potlucks, family gatherings, or a special weekend treat, this pie holds together beautifully in the refrigerator. The combination of texturesâÂÂfrom the crisp crust to the smooth puddingâÂÂmakes every bite satisfying. Serve chilled for the best experience.

Ingredients

Directions

  1. Preheat oven according to package directions and bake the pie crust until golden and crisp. Allow it to cool completely on a wire rack.
  2. Place the semi-sweet chocolate squares, 1 tablespoon of milk, and butter in a microwave-safe bowl. Microwave on high for 1 to 1ý minutes, stirring every 30 seconds, until the chocolate is completely melted and smooth.
  3. Spread the melted chocolate mixture evenly over the bottom of the cooled pie crust to create a base layer.
  4. Arrange the sliced bananas in a single layer over the chocolate base.
  5. In a large bowl, pour in the 1ý cups of cold milk. Add the vanilla pudding mix and beat with a wire whisk for 2 minutes until the pudding begins to thicken.
  6. Fold in 1ý cups of shredded coconut into the pudding mixture until well combined.
  7. Spoon the coconut pudding mixture over the banana slices, spreading it evenly to cover the fruit.
  8. Spread the thawed whipped topping over the pudding layer to create a smooth top surface.
  9. Sprinkle the toasted shredded coconut over the whipped topping for added texture and flavor.
  10. Refrigerate the pie for at least 4 hours, or until the pudding layer is completely set and firm.
  11. Store any leftovers in the refrigerator. Slice and serve chilled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 514.9kcal
% Daily Value *
Total Fat 25.0g39%
Saturated Fat 12.0g60%
Cholesterol 1.9mg1%
Sodium 177.1mg8%
Total Carbohydrate 62.4g21%
Dietary Fiber 13.0g52%
Sugars 30.5g
Protein 9.8g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, banana, coconut, pie, dessert, pudding, no-bake, cream, whipped topping, easy, summer, potluck, chocolate ganache, tropical, vanilla, make-ahead, refreshing, indulgent, family-friendly
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