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Pineapple Banana Pie

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Member since 2006

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2 baked, cooled 9 inch pie shells
1 20 oz. can crushed pineapple, undrained
6 tablespoons flour
1 cup sugar
3 bananas, sliced
1/2 cup chopped walnuts
coconut, shredded

In the top of a double boiler, mix the undrained pineapple, flour, and sugar.

Stir often until thick. Let mixture cool. Slice bananas.

Spread the bananas along bottom of baked pie shells.

Sprinkle bananas with chopped nuts.

Add cooled pineapple mixture, to cover/fill rest of shell.

Sprinkle/cover top of pineapple layer with shredded coconut.

Refrigerate pie until ready to serve.

Pairs Well With


My Grandmother gave me this recipe. It's one that she makes for every holiday, and it's a family favorite. She got it years ago from a local newspapers recipe swap section. It's super light and refreshing-perfect for summer, but we make it year round.

This recipe yields two 9 inch, one crust pies. If you don't want to make two, use a bigger pie plate. The pie does freeze well if wrapped tight.

A dash of local for every season
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