Ingredients
Crust:
2 1/2 cups finely ground shortbread cookies with cashews
6 tablespoons butter, melted
Banana layer:
1 (3.5 oz) box instant banana cream pudding
1/2 cup COLD milk
6 ounces frozen whipped topping
2-3 bananas, sliced
1 (16 oz can) grated coconut, well drained
Coconut cream layer:
1/2 cup sugar
1/4 cup cornstarch
3/4 cup coconut cream
1 1/4 cup milk or half and half
1 (8 oz) cream cheese
1 teaspoon coconut extract
1/2 teaspoon vanilla extract or vanilla paste
Toppings:
Sweetened whipped cream
Vanilla wafers
Coconut flakes
Sweetened banana chips (optional)
Directions
Crust:
Preheat oven to 375 degrees. Lightly spray a 9.5-inch deep pie plate with nonstick cooking spray. In a large bowl, combine ground cookie crumbs and butter until well combined. Press mixture onto bottom and up the sides of pie plate. Bake 6-8 minutes or until crust is lightly toasted. Remove from oven; let cool.
Banana layer:
In a large bowl, add pudding and cold milk; stir to combine. Fold in whipped topping. Spread over cooled crust. Add banana slices; top with grated coconut.
Coconut cream layer:
In a medium saucepan, over medium heat, combine sugar, cornstarch, coconut cream, and milk. Whisk in egg yolks; continue whisking and bring to a boil until mixture thickens to a pudding consistency. Remove from heat. Stir in cream cheese and extracts until smooth and completely melted. Press a sheet of plastic wrap directly on the surface. Refrigerate 4-5 hours or until set.
Toppings:
Spread or pipe whipped cream over pie. Add toppings to preference.