Ingredients
- 2 pie pastry crusts cooked
- 6 bananas
- 1 jar maraschino cherries small
- 1 small can crushed pineapple
- 7 tablespoons cornstarch
- 2 cups ¼sugar
- 1 cup pecans chopped or halved
- 1/2 cup coconut shredded or flaked
- Whipped cream for topping
Servings: pies
Instructions
- Drain cherry and pineapple juice into bowl, then and add enough water to make 2 cups.
- Mix sugar and cornstarch and add to liquid. Cook until thick, then chill.
- Cut up bananas and cherries, then stir together with pineapple, pecans and coconut.
- Pour fruit mixture into cooked pie shells.
- After thickened liquid has cooled, pour over fruit.
- Top with whipped cream and refrigerate a couple of hours.
Recipe Credits:
Jana Barnes, Mountain Home, AR
Share this Recipe
Powered byWP Ultimate Recipe