Banana Pineapple Tropical Pie

A pastry crust filled with sliced bananas layered between a fluffy mixture of reduced-fat cream cheese, pineapple, whipped topping and coconut.


Banana Pineapple Tropical Pie

Pastry for single crust 9-inch pie
2 (8-ounce each) packages reduced-fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 (8-ounce) container light whipped topping, thawed if frozen
1 (8-ounce) can crushed pineapple, well drained
1/4 cup flaked coconut, divided use
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans


Preheat oven to 375°F (190°C).
Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork. Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, beat cream cheese and Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.
Makes 10 servings.

* May substitute 12 packets Equal sweetener