One of my favorites, hands down, is this classic pie! Super quick and easy to make, and doesn’t heat up the whole house!
I’m not sure of the origin of this creamy delight, but after googling, there are a few possibilities.
One lady from Fort Worth, Texas, recalls enjoying this pie back in the 1950’s at Wyatt’s Cafeteria. And others claim that they have had it in other cafes and diners around the same time in North and South Carolina, Indiana, and Georgia. So, your guess is as good as mine!
Once the pie has chilled for a couple of hours, just slice and serve with a maraschino cherry on top! The perfect pie for warm weather! And since Cool Whip holds it’s shape, you can easily take this pie along with you to barbecues. It goes great with anything grilled and really cools the palate after a spicy meal!
INGREDIENTS :
- 1/2 cup chopped pecans
- 1-2 large or medium banana(s), sliced 1/4"
- 1 (8 oz.) tub Cool Whip, thawed and [i]divided[/i]
- 1/4 cup sweetened flaked coconut, untoasted or lightly toasted
- 8 maraschino cherries, with or without stems
- 1 (9 inch) pie crust, baked and cooled, *can sub a graham cracker or shortbread cookie crust
- 1 (8 oz.) brick cream cheese, room temp
- 1/2 cup sugar
- 1 (8 oz.) can crushed pineapple, drained very well
- 1 1/4 cups sweetened flaked coconut, to desired consistency and taste
INTRUCTIONS :
- In large mixer bowl, cream together the cream cheese and sugar on high for 3-4 minutes.
- Stir well-drained pineapple into cream cheese mixture. Stir in coconut and pecans mixing well.
- Gently and carefully fold in 3/4 of the Cool Whip.
- Peel and slice banana(s) and line bottom of baked and cooled pie pastry. Fill pie with filling mixture. Spread top with remaining Cool Whip, sprinkle top with (toasted or untoasted) coconut.
- Chill for several hours.
- Serve slices topped with a maraschino cherry.
Notes
*The bananas are optional. It's my own additional ingredient from the well-known version, and we really enjoy it this way.
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