Coconut Banoffee Pie

Infused with coconut, this twist on a classic is a shareable sweet treat that the whole family will love.

8 servings

Easy 10 minutes

Ingredients

Ingredients

for this recipe Coconut Banoffee Pie

Crust:

about 0.5 packages Shirriff Pie Crust Mix

Filling:

about 3 cup coconut milk
bananas
about 2 cup coconut whipped cream
about 0.25 cup butterscotch sauce
about 0.25 tbsp toasted shredded coconut

preparation

Preparation

1

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.

2

Filling: Prepare Shirriff Butterscotch Pudding & Pie Filling according to package directions using coconut milk instead of regular milk. Let cool to room temperature. 

3

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.

4

Just before serving, drizzle with butterscotch sauce and sprinkle with coconut.