- 1 (21 ounce) can cherry pie filling
- 1 (20 ounce) can crushed pineapple, undrained
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon red food coloring
- 4 medium firm bananas, sliced
- 1/2 cup chopped pecans or walnuts
- 2 (9 inch) pastry shells, baked
- Whipped cream
- In a saucepan, combine pie filling, pineapple, sugar, cornstarch and food coloring if desired; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool. Fold in bananas and nuts. Pour into pie shells. Chill for 2-3 hours. Garnish with whipped cream. Store in the refrigerator.