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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a wonderful summertime pie, I have made this on many occasions, and always have had rave reviews, I usually prepare two of these for a weekend, this will go fast! A tip, make sure that the crushed pineapple is very well drained, or the pie will not hold up I always squeeze out any extra juice with my hands) - see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust Ingredients:
1 cup milk |
1/2 cup heavy whipping cream (unwhipped) |
1 teaspoon rum extract |
1 (3 1/2 ounce) box vanilla instant pudding mix |
1/2 cup whipped cream (whipped) |
2 (8 ounce) cans crushed pineapple (very well drained, squeeze all juice out) |
1/3 cup mashed banana (do not use a very ripe brown banana for this!) |
1/2 cup toasted coconut |
1/4 cup chopped pecans (preferably toasted) |
1 (9 inch) deep dish pie shells or 1 (10 inch) deep dish pie shells (baked and completely cooled) or 1 (10 inch) graham cracker pie crusts |
Directions:
1. In a small bowl, mix milk, 1/2 cup whipping cream (unwhipped), rum extract and the dry pudding mix; beat at high speed with an electric hand mixer until thick and smooth.
2. Fold in the 1/2 cup whipped cream (already whipped), well-drained pineapple and mashed banana: mix lightly with a spatula or wooden spoon to combine well.
3. Pour the mixture into a baked and cooled pie crust.
4. Sprinkle with coconut and pecans.
5. Refrigerate for 3 or more hours- YUMMY!
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