Chef Joey'S Banana Coconut Cream Cheese Pie - cooking recipe

Ingredients

FOR THE CRUST
10 cinnamon graham crackers
1/4 cup raw sugar
1/2 cup Earth Balance margarine (melted)
FOR THE CHEESE PIE
8 ounces vegan cream cheese
1/2 cup raw sugar
8 ounces non-dairy whipped topping (divided 3 ways)
3 medium bananas, sliced (use firm ones)
1 3/4 cups soymilk (or other non-dairy milk)
1 (3 1/2 ounce) package coconut pudding (I used the cooked kind)
1 1/2 cups toasted unsweetened flaked coconut

Preparation

Preheat oven to 350'F.
Toast the coconut in an oven proof dish for about 5-7 minutes. Keep an eye on it, it browns fast. Set aside to cool.
Set aside 1/2 cup of whipped topping for the top of the pie.
Prepare your coconut pudding according to package directions but cut back on the liquid by about 1/4 cup as you want the pudding to be a bit thicker.
Make sure the pudding is completely cool then add 1/2 of the remaining whipped topping. You will use the other half later.
In the bowl of a food processor add the graham crackers and sugar. Process until you are left with a fine crumb. Add the butter and process until it comes together.
Press into the bottom of a greased 9\" spring form pan. Bake for 5-7 minutes. When done cool on a wire rack.
In the bowl of a stand mixer beat the cream cheese and sugar together until smooth. Using a spatula, gently fold in last portion of the remaining vegan whipped cream.
Arrange one and a half sliced bananas on the cooled graham crust. Top with half the cream cheese mixture. Then arrange the other one and a half bananas slices on the top of that.
Add the whipped topping/pudding mixture on top of the cream cheese layer.
Top the pie with the remaining 1/2 cup whipped topping you reserved and toasted coconut.
Chill in the fridge overnight and enjoy.
Bon Appetit!