(Recipe may be used for a 9 in. pie instead of mini pies.)
5 mini pie tins
Graham Cracker crust (recipe below)
2 cups semi-sweet chocolate chips
2 bananas, sliced
3 cups cold milk
1 large package instant banana pudding mix
2 cups shredded coconut
Frozen whipped topping, thawed
Place chocolate chips in a microwave safe bowl. Microwave for 1 to 1 1/2 minutes, stirring every 30 seconds until chocolate is completely melted. Spread evenly into graham cracker pie crusts.
Arrange banana slices over chocolate.
Make the pudding according to package instructions by whisking with 3 cups of cold mild.
Stir in 1 1/2 cups coconut. Spoon pudding mixture over banana slices in crust.
Spread whipped topping over pie.
Toast the remaining 1/2 cup of coconut by placing in a skillet with 1 tsp. of butter. Stir gently over medium heat until the coconut is golden brown.
Sprinkle the pies with toasted coconut. Refrigerate 4 hours, or until set.
Graham Cracker Crust:
Mix 1 1/2 cups of crushed graham crackers with 6 Tbs. of butter. Press mixture firmly into pie tins.
Bake at 375 degrees for 5 minutes. Set aside to cool.