1 (9 inch) unbaked pie crust
2 tablespoons vegetable oil
2 teaspoons chocolate syrup
1 cup rolled oats
3 ripe bananas, sliced
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) can crushed pineapple and pineapple juice
1 (8 ounce) can coconut cream with pineapple juice
1 (9 inch) prepared dark chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C).
Heat oil and chocolate syrup in a saucepan over high heat. Stir for 5 minutes and pour into pie crust. Stir in oatmeal and bananas. Pour over pie. Cool completely. Refrigerate at least 8 hours before serving.
Chill coconut cream until thickened. Spread over pie. Combine pineapple, pineapple juice, coconut cream, crushed pineapple and pineapple pie crust; drizzle over pie. Cut into chunks. Store leftovers in plastic bag and place in refrigerator before serving.
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