1 (1 lb.) can crushed pineapple
1 c. sugar
2 tbsp. flour
1/2 pt. heavy cream, whipped
2 bananas, sliced
3/4 c. chopped pecans
1 c. Angel Flake coconut
2 baked pie shells

Mix pineapple, sugar and flour in saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and cool. Whip cream and fold in sliced bananas, pecans and 3/4 of coconut. Fold whipped cream mixture into cooled pineapple mixture. Pour into pie shells; sprinkle remaining coconut on top. Refrigerate several hours or overnight. Garnish with red and green maraschino cherries.