Williams family makes award winning coconut pie


Creamy Paradise Coconut Pie


15 to 20 pecan shortbread cookies (crushed)
1 cup flaked coconut
1/3 cup butter (melted)
1 1/2 cup milk
1 small pkg. vanilla instant pudding
1 cup flaked coconut
1/2 cup sour cream
1 large banana (sliced)
1 8 oz. crushed pineapple (drained)
1 1/2 whipping cream (whipped)
1/4 granulated sugar
1/2 toasted flaked coconut

Preparation Instructions:
Crust: Mix cookie crumbs, 1 cup coconut and melted butter in a small mixing bowl and blend well. Press into a pie plate to make crust. Bake at 10 minutes at 325 or until lightly browned.

Filling: In a large mixing bowl, combine milk and vanilla pudding and whisk until stiffen. Fold in the other cup of coconut and sour cream. Set aside. Arrange bananas on the bottom of cooked crust. Cover with pudding mixture. Set aside. Next combine 11/2 cups whipping cream and beat until stiff add sugar and beat until mixed. Next fold drained pineapple and whipped cream together and place over pudding mixture in pie and sprinkle with toasted coconut.

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