1/4 c Margarine; softened 1 cn (8 oz) pineapple tidbits;
3 tb Whipping cream -drained well
2 c Powdered sugar 1 1/2 c Whipped topping, frozen;
1 ts Vanilla extract -thawed
1 Graham cracker pie crust, 1/2 c Pecans; chopped
9 inch 1/2 c Maraschino cherries;
1 md Banana Chopped and drained
Recipe by: Fannie Flagg’s Original Whistle Stop Cafe Cookbook Beat
margarine until creamy; beat in cream and sugar until smooth. Spread
in pie shell. Slice banana; chop pineapple and pat dry with paper
towels. Arrange banana and pineapple on top of cream mixture, and
press in firmly. Spread whipped topping on pie; sprinkle with pecans
and cherries. Refrigerate 2 hours; store in refrigerator after
cutting. YIELD: 1 9-inch pie
NOTES : Crushed pineapple doesn’t work well in this pie, because the
liquid in it makes the pie water. That is why the tidbits are
patted dry.
Yields
1 servings