Chef Joey'S Banana Coconut Cream Cheese Pie

• 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

1. Preheat oven to 350'F.
2. 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.
3. Set aside 1/2 cup of whipped topping for the top of the pie.
4. 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.
5. Make sure the pudding is completely cool then add 1/2 of the remaining whipped topping. You will use the other half later.
6. 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.
7. Press into the bottom of a greased 9" spring form pan. Bake for 5-7 minutes. When done cool on a wire rack.
8. 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.
9. 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.
10. Add the whipped topping/pudding mixture on top of the cream cheese layer.
11. Top the pie with the remaining 1/2 cup whipped topping you reserved and toasted coconut.
12. Chill in the fridge overnight and enjoy.
13. Bon Appetit!

crust, cinnamon, sugar, margarine, cream cheese, sugar, topping, bananas, soymilk, coconut pudding, coconut

Taken from www.food.com/recipe/chef-joeys-banana-coconut-cream-cheese-pie-272572 (may not work)