Vanilla Cream Pie Chocolate Coconut Banana Cream Pudding
Indulge in pure dessert decadence with this Vanilla Cream Pie Chocolate Coconut Banana Cream Pudding—a multi-layered masterpiece that combines the best of creamy, sweet, and tropical flavors. This dessert starts with a buttery graham cracker crust, topped with a luscious layer of melted semisweet chocolate that adds a rich, silky base. Sliced bananas bring a fruity freshness, perfectly complemented by a velvety vanilla pudding layer. The crowning glory? A fluffy coconut-infused whipped cream that’s light yet indulgent. Garnished with toasted coconut flakes and chocolate shavings, this no-fuss pie is a show-stopping treat for any occasion. Perfect for banana lovers and coconut enthusiasts alike, this no-bake classic is a dream dessert you can prepare in just over 30 minutes. Whether you’re serving it for a summer gathering or as a delightful comfort treat, this pie promises a harmonious blend of textures and flavors in every bite!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1 3.4-ounce box Vanilla pudding mix (instant)
- 2 cups Whole milk
- 1 cup Semisweet chocolate chips
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Sweetened shredded coconut
- 2 Bananas, sliced
- 0.25 cup Coconut flakes (toasted for garnish, optional)
- 2 tablespoons Chocolate shavings (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch pie pan, spreading it evenly across the base and sides.
Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Let it cool completely.
While the crust cools, prepare the vanilla pudding: In a medium bowl, whisk together the instant vanilla pudding mix and milk until thickened (about 2-3 minutes). Set aside.
In a heatproof bowl, melt the semisweet chocolate chips either in the microwave (in 30-second intervals, stirring in between) or over a double boiler until smooth.
Pour the melted chocolate over the cooled graham cracker crust, spreading it evenly to form a thin chocolate layer. Refrigerate for 10 minutes to set.
Meanwhile, whip the heavy cream, powdered sugar, and vanilla extract using an electric mixer on medium-high speed until soft peaks form. Gently fold in the shredded coconut.
To assemble the pie, layer the sliced bananas over the chocolate layer in the crust.
Spread the vanilla pudding evenly over the banana slices, smoothing out the surface with a spatula.
Top the pudding with the coconut-infused whipped cream, spreading it evenly across the top of the pie.
Optional: Garnish with toasted coconut flakes and chocolate shavings for added flavor and presentation.
Refrigerate the pie for at least 2 hours (or overnight) to allow the layers to set and flavors to meld.
Slice and serve chilled. Enjoy your Vanilla Cream Pie Chocolate Coconut Banana Cream Pudding!
Nutrition Facts
Calories |
4851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.2 g | 358% | |
| Saturated Fat | 173.0 g | 865% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 545.5 g | 198% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 366.8 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 895 mg | 69% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3083 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
