- 1 (9-inch) unbaked piecrust
- 1 cup canned crushed pineapple, with juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 banana, sliced into circles, divided use
- 1/2 cup chopped pecans, toasted, divided use
- 1/2 cup plus 2 tablespoons shredded coconut, divided use
- 2 cups whipped cream
Preheat oven to 375 degrees.
Place crust evenly over a 9-inch pie plate and press into plate. Crimp or decorate sides as desired. Dock the crust well (poke holes in bottom and sides with fork) or use pie weights and bake for 12 to 15 minutes, until crust is light golden-brown. Remove to a wire rack to cool.
In a medium saucepan, stir together the pineapple with juice, sugar and cornstarch. Place over medium-high heat and bring to a boil, stirring occasionally. Boil until thickened, about 2 minutes. Set aside to partially cool.
Place half the sliced banana in the bottom of the crust, top with half the pecans, half the reserved pineapple filling and 1/4 cup of the coconut. Repeat layers.
Toast remaining 2 tablespoons coconut. Top the pie with whipped cream and sprinkle with toasted coconut. Refrigerate for at least 4 hours before slicing and serving.