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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Macadamia Coconut Nut Crust Banana Cream Pie Recipe

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This recipe for Macadamia Coconut Nut Crust Banana Cream Pie is from Dad's Handy Little Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie Filling:
2 Ripe Bananas
1-4 oz box Banana Cream Cooked Pudding and Pie Filling Mix
3 oz. Cream Cheese
1-8 oz. container Cool Whip

Pie Shell:
1 Macadamia Coconut Pie Shell, baked and cooled:
1 c. chopped Macadamia nuts
1/2 c. flaked, unsweetened Coconut
2 tbsp. light Brown Sugar
1 Egg White
Directions:
Directions:
1. For pie crust, combine nuts, coconut and brown sugar in medium sized bowl. Beat egg white until stiff and fold into nut mixture.
2. Press into 8" pie plate. Make sure the sides are thick and high because it tends to shrink down. Lay sheet of parchment paper over crust and fill shell with dry beans or pie weights to reduce shrinkage.
3. Bake 7 minutes at 375º or until brown.
4. Set aside to cool

Pie Filling:
1. Cook pudding according to package directions and set aside to cool.
2. Add cream cheese and sugar to mixing bowl and cream until smooth.
3. Add cooked, cooled pudding mix to whipped cream cheese.
4. Arrange bananas over bottom of pie shell. Pour pudding over top, covering bananas.
5. Spread container of Cool Whip over pudding layer.
6. Refrigerate until chilled. Garnish with extra nuts, coconut, and /or bananas if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Make two--one is never enough!

 

 

 

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