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
Ingredients
- 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
Instructions
- Spray a 10-inch cast-iron skillet with baking spray with flour.
- 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.
- 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.
- 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.
- 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.
