9-inch pie shells, baked and cooled
can crushed pineapple, drained
heavy whipping cream
pecans, in pieces
1Bake pie crusts as directed then set aside to cool.
2In a medium saucepan over medium heat, combine drained pineapple, flour and sugar. Cook and stir over medium heat until mixture thickens. Remove from heat and let cool.
3Line bottom of pie crusts with sliced bananas. Layer half of cooled pineapple mixture in each pie crust over bananas. Sprinkle half of the coconut over pineapple.
4Pour whipping cream into a medium mixing bowl and whip until stiff peaks form. Divide evenly and spread over the pineapple layer of each pie.
5Sprinkle top of pies with remaining coconut and chopped pecans. Store in refrigerator.
6COOK'S NOTE: DO NOT substitute Cool Whip for the whipping cream, it will not produce the same results.