Recipe for cooking tropical coconut cream pie in coconut cookie crust

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Tropical Coconut Cream Pie in Coconut Cookie Crust

1 1/2 c. shortbread cookie crumbs
    (about 20 cookies - Lorna Doone)
1 2/3 c. coconut, divided
1/3 c. butter or butter replacement, melted
1 lrg. banana sliced
1 1/2 c. cold milk
1 (4 ounce) pkg. vanilla instant pudding
1 (8 ounce) can crushed pineapple, well drained
2 c. defrosted Cool Whip

Preheat oven to 325 degrees F.

Mix cookie crumbs, 2/3 c. of coconut and butter in med. bowl until well blended. Press mixture evenly onto bottom and up sides of a 9-in. pie plate. Bake for 10 mins. or until golden. Cool.

Arrange banana slices in cooled crust.

Pour cold milk into lrg. bowl. Add pudding mix. Beat with a wire whisk for 1 min.. Stir in remaining 1 c. coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture.

Refrigerate for 4 hours or until set.