2 (9-inch) pie shells, baked
4 or 5 bananas
1 (#2) can crushed pineapple
1 c. sugar
4 tbsp. flour
1 c. flake coconut
Chopped pecans
Whipped cream or whipped topping

Slice bananas in bottom of pie shells. Cook pineapple, sugar and flour until thick, pour over bananas. Sprinkle coconut and pecans over pineapple mixture, top with whipped topping. Garnish with pecans or cherries. Refrigerate.