for this recipe Coconut Banoffee Pie
|about 0.5 packages||Shirriff Pie Crust Mix|
|about 3 cup||coconut milk|
|about 2 cup||coconut whipped cream|
|about 0.25 cup||butterscotch sauce|
|about 0.25 tbsp||toasted shredded coconut|
Crust: Preheat oven to 350°F (180°C). Prepare pie crust according to package directions. Roll out pastry to fit into 9-inch pie plate. Flute edges or press with tines of fork for decorative pattern. Bake according to package directions; let cool completely on rack.
Filling: Prepare Shirriff Butterscotch Pudding & Pie Filling according to package directions using coconut milk instead of regular milk. Let cool to room temperature.
Arrange bananas slices in even layer, overlapping slightly, in bottom of prepared crust. Spoon pudding over top; smooth top. Spoon coconut whipped cream into piping bag fitted with star tip. Pipe in decorative pattern over pie. Refrigerate for 2 to 4 hours or until set.
Just before serving, drizzle with butterscotch sauce and sprinkle with coconut.
Garnish with shaved dark chocolate if desired.