1/2 cup plus 2 tablespoons shredded coconut, divided use
2 cups whipped cream
Heat 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
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.
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.