Yield: 8 Servings
Oh, my! I love this pie so much! A big thanks to my dear friend, Alice, for this amazing recipe. I am so glad that I decided to give it a try because I never would have tasted perfection! I kid you not! Give it a try and taste it yourself. Enjoy!
1 (9”) pie crust, baked and cooled, *can sub a graham cracker or shortbread cookie crust
1 (8 ounces) brick cream cheese, room temp
1/2 c sugar
1 (8 ounces) can crushed pineapple, drained very well
1 1/4 c sweetened flaked coconut, to desired consistency and taste
1/2 c chopped pecans
1-2 large or medium banana(s), sliced 1/4″
1 (8 ounces) tub Cool Whip, thawed and divided
1/4 c sweetened flaked coconut, untoasted or lightly toasted
8 maraschino cherries, with or without stems
Step 1: In a large mixing bowl, add the sugar and cream cheese. Beat for about 3 to 4 minutes at high speed until well mixed.
Step 2: Add the drained pineapple and stir until well combined.
Step 3: Add in the pecans and coconut. Stir until well combined.
Step 4: Add in 3/4 of the Cool Whip and stir until well blended.
Step 5: Slice the peeled bananas and arrange them on the bottom of the cooled pie pastry.
Step 6: Fill with the filling mixture the pie and spread the rest of the Cool Whip over on top.
Step 7: Sprinkle toasted coconut on top.
Step 8: Place the pie inside the fridge to chill for a couple of hours.
Step 9: Slice into even pieces and top each slice with a maraschino cherry.
Step 10: Serve and enjoy!
Feel free not to add the banana. I only prefer adding it because I think it makes this pie extra yummier.
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