Total Time
Prep 25 mins
Cook 0 mins

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 Nutrition


  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!