Banana Coconut Icebox Pie


Banana pudding or coconut cream pie? With this delicious treat, you don’t have to choose.

Banana Coconut Icebox Pie
Makes 1 (10-inch) pie
  • Crust:
  • 3 cups vanilla wafer crumbs
  • ⅔ cup plus 2 tablespoons unsalted butter, melted and divided
  • ¼ cup sugar
  • Filling:
  • 1 (3.4-ounce) box instant banana cream pudding mix
  • 1½ cups heavy whipping cream
  • ½ cup whole milk
  • ½ teaspoon coconut extract
  • 3 medium bananas, sliced
  • Topping:
  • 1½ cups heavy whipping cream
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
  • ⅓ cup sweetened flaked coconut, toasted
  • Garnish: vanilla wafers, sliced banana
  1. Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. For crust: In a large bowl, toss together wafer crumbs, ¾ cup melted butter, and sugar until moistened. Add remaining 2 tablespoons melted butter, if necessary. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared skillet. Freeze for 15 minutes.
  3. For filling: In a large bowl, whisk together pudding mix, cream, milk, and coconut extract. Beat with a mixer at low speed until mixture begins to thicken, about 2 minutes. Arrange banana slices in bottom of prepared crust; spread pudding mixture onto bananas.
  4. For topping: In a large bowl, beat cream, sugar, and vanilla with a mixer at high speed just until soft peaks form. Gently spread onto pudding mixture. Sprinkle with coconut. Garnish with vanilla wafers around edge of pie, if desired.
  5. Loosely cover and freeze until firm, at least 6 hours. Thaw in refrigerator until softened, about 1 hour, or at room temperature for 30 minutes before serving. Garnish with banana, if desired. Cut with a sharp knife dipped in hot water.




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