1 lg. can crushed pineapple
2 c. sugar
1 1/2 c. coconut
3 bananas, sliced
1/2 pt. whipping cream
6 tbsp. flour
1 1/2 c. pecans, chopped
2 baked 9-inch pie shells

Cook pineapple, sugar, and flour until mixture thickens (medium heat), stirring constantly. Slice bananas to cover bottoms of cooked pie shells. Sprinkle pecans over bananas. Add cooled pineapple filling. Sprinkle coconut over filling. Top with whipped cream. Refrigerate until ready to serve. Serves 8- 12.