Island-Style Banana Cream Pie

By carvalhohm

Ingredients

• Crust:
• 1 pie crust
• Filling:
• 1/2 cup shredded coconut
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sour cream
• 1 1/2 cups cold milk
• 2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
• 4 medium bananas, cut into 1/4-inch slices
• Topping:
• 1 ripe mango, seed removed, peeled and cut up
• 1 cup frozen whipped topping, thawed

Details

Servings 8
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Reduce oven temperature to 350°F. Cool pie crust completely, about 30 minutes.
Meanwhile, spread coconut in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

In large bowl with electric mixer, beat cream cheese and sour cream on medium speed until smooth and fluffy. Gradually add milk, 1/2 cup at a time, beating until smooth. Add pudding mixes; beat until well blended.

Spread 1/3 of the pudding mixture in cooled pie crust. Top with half of the sliced bananas. Spread another 1/3 of the pudding mixture over the bananas, covering completely. Sprinkle with 1/3 of the toasted coconut. Top with remaining bananas. Spread remaining pudding mixture over bananas. Sprinkle with another 1/3 of the toasted coconut.

In food processor, place mango. Cover; process, using quick on-and-off motions, until pureed. In small bowl, fold mango into whipped topping. Spread topping over top of pie. Sprinkle with remaining toasted coconut. Refrigerate at least 2 hours to chill. Cover and refrigerate any remaining pie.