Served as dessert. Vegetarian dish. Speciality: Low Protein diet.

1 cup Milk

1/2 cup heavy Whipping Cream (unwhipped)

1 teaspoon Rum Extract

1 (3 1/2 ounce) box Vanilla Instant Pudding mix

1/2 cup Whipped Cream (Whipped)

2 (8 ounce) cans crushed Pineapple (Very well drained, squeeze all juice out)

1/3 cup mashed Bananas (Do not use a very ripe brown banana for this.)

1/2 cup toasted Coconut

1/4 cup chopped Pecans (preferably toasted)

1 9-inch deep dish Pie Crust or 10 inches deep dish Pie Shells (baked and completely cooled) or Graham Cracker Pie Crusts

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. 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. Pour the mixture into a baked and cooled pie crust. Sprinkle with coconut and pecans. Refrigerate for 3 or more hours

Preparation time: 25 minutes

Cooking time: 25 minutes

Yields: 1 Pie

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