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Recipes: Easy coconut banana cream pie

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When buying recipe ingredients that are packaged, there is a wealth of information provided by the company. Information noted includes topics like nutrition facts, ingredients, trademark ownership, website for the company, methods of contacting the company and a claim about it being either the best or being a good source of some important (calcium, protein, antioxidants, etc.).

What some of you may not realize is more and more companies are adding a recipe or two somewhere in or on its packaging. While the obvious incentive for them is to sell the consumer more of their products, don’t discount the recipes. Those that my family has used have been excellent.

Two such recipes can be found on the inside label of Nestle’s Carnation Sweetened Condensed Milk: Carnation Key Lime Pie and Easy Coconut Banana Cream Pie. In this article, the recipe for the easy coconut banana cream pie will be shared.


  • 1 prebaked 9-inch (4-cup volume) deep dish pie shell
  • 2 medium bananas, sliced, dipped in lemon juice
  • 1 can (14 ounce) Carnation Sweetened Condensed Milk
  • 1 cup cold water
  • 1 package (4 ounces) vanilla or banana cream instant pudding and pie filling mix
  • 1 cup flaked coconut
  • 1 container (8 ounces) frozen whipped topping, thawed, divided
  • Toasted or tinted flaked coconut (optional)


  1. Combine sweetened condensed milk and water in large bowl.
  2. Add pudding and coconut; mix well. Fold in 1 ½ cups whipped topping
  3. Arrange single layer of bananas on bottom of pie crust.
  4. Pour filling into crust. Top with remaining topping.
  5. Refrigerate for 4 hours or until very set.
  6. Top with toasted or tinted coconut (optional).


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