Chocolate Banana Cream Pie recipe

1 servings

1 (9 inch) deep dish pie crust, baked and cooled

2 (1 ounce) squares semisweet chocolate

1 tablespoon milk

1 tablespoon butter

2 bananas, sliced

1 1/2 cups cold milk

1 (3.5 ounce) package instant vanilla pudding mix

1 1/2 cups shredded coconut

1 1/2 cups frozen whipped topping, thawed

2 tablespoons flaked coconut, toasted

Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl.

Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds.

Stir until chocolate is completely melted.

Spread evenly in pie crust.

Arrange banana slices over chocolate.

Pour 1 1/2 cups milk into a large bowl.

Add pudding mix, and beat with wire whisk for 2 minutes.

Stir in 1 1/2 cups coconut.

Spoon over banana slices in crust.

Spread whipped topping over pie.

Sprinkle with toasted coconut.

Refrigerate 4 hours, or until set.

Store in refrigerator.