What a joy to know that I will be able to spend Father's Day with my precious Daddy tomorrow. I can think of no better way to spoil him rotten than by making him a dessert he's sure to enjoy. He LOVES Coconut Cream Pie, so I found this recipe for Coconut Banana Cream Pie at She Cooks, and am going to prepare it for our Father's Day lunch tomorrow. Hopefully he will like this twist on one of his favorite treats.
Whether you are celebrating in person with your dad, celebrating long-distance, or remembering his loving legacy, I pray tomorrow is a special day. Perhaps you don't know your dad, or didn't (don't) have a good relationship with him. If that's the case, I pray you know your Heavenly Father loves you and wants to know the love available to you through Christ Jesus ... He would love to hear from you tomorrow!
"For this reason I fall on my knees before the Father, from whom every family in heaven and on earth receives its true name. I ask God from the wealth of his glory to give you power through his Spirit to be strong in your inner selves, and I pray that Christ will make his home in your hearts through faith. I pray that you may have your roots and foundation in love, so that you, together with all God's people, may have the power to understand how broad and long, how high and deep, is Christ's love. Yes, may you come to know his love although it can never be fully known and so be completely filled with the very nature of God." Ephesians 3:14-19 (Good News Translation)
Coconut Banana Cream Pie
- 1 deep dish unbaked pie shell (or refrigerated crust or home made)
- 1/2 cup semi-sweet chocolate chips
- large package vanilla pudding mix (not instant) and the milk asked for on the box
- 2 cups toasted coconut
- 2 bananas, sliced (not overripe!)
- 2 cups whipped cream (or Cool Whip)
Bake pie shell as directed. As soon as it comes out of the oven, sprinkle the bottom with the chocolate chips. Let sit for about five minutes for chips to soften then gently spread with the back of a spoon to coat the bottom of pie shell. Set aside to cool completely.
Prepare the pudding as directed on the box for pie filling. After pudding has set for five minutes, stir in 1 1/2 cups of the toasted coconut. Set aside to cool for 30 minutes.
Spoon 1/3 of the pudding into the bottom of pie shell. Top with a layer of sliced bananas. Repeat pudding and banana layer. Top the second layer of bananas with the remaining pudding. Cover with plastic wrap and refrigerate until cool.
Remove plastic wrap and top with whipped cream or Cool Whip. Use the back of a spoon to create peaks. Sprinkle with remaining toasted coconut. Refrigerate until ready to serve.
- If you are making this the day before serving, use Cool Whip or don’t top with whipped cream until shortly before serving.
- The chocolate layer makes this pie difficult to cut. Use a very sharp knife and some muscle It really is worth the extra effort. In addition to the fact that chocolate makes everything taste better (and it tastes great with bananas and coconut), the chocolate keeps the crust from becoming soggy.
- To toast coconut, spread a layer of coconut on a cookie sheet and bake in a preheated 350 degree oven for about 10 minutes or until golden.