1/2 cup butter
1 1/2 cups all-purpose flour
1 cup shredded coconut
1 tablespoon vanilla extract
1 cup chopped walnuts
1 (8 ounce) prepared chocolate cookie dough
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 8-inch baking pans.
In a large bowl, cream together the butter and flour until smooth. Stir eggs and vanilla into creamed mixture until well blended. Stir in coconut, egg, and flour mixture until just blended. Fold in walnuts. Pour batter into prepared pans.
Bake in the preheated oven for 25-32 minutes, until a toothpick inserted into center of the pie comes out clean. Let stand for 20 minutes before removing from pan. Cool on baking sheets. Pour sauce over pie.
To make the filling: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the banana and vanilla pudding mix until evenly combined. Fold in whipped topping.
So delicate and flavorful. Wet my bread when I dropped it in the fridge.
For those of you who were still struggling with the texture and lack of crispiness of the Thanksgiving Pie, this is the perfect pie! I reduced the milk by half, and the leftover cranberries by half, to make it easier to handle. I left my receiving cardamom in there, so that whoever receives it can take some consolation in knowing that it is IN fact from a Thanksgiving pie, and not some cheap plastic snowglobe. Thanks for sharing this beautiful recipe!
Creating the above picture was a little nerve wracking, but the reward was worth it. Having now made several pies, I can vouch that this recipe is probably as good as its calorie and isn't nearly as fattening as some other recipes. The whole family LOVED this pie!
can't you see I'm in the kitchen taking notes