Quick Hawaiian Cream Pie

• 1 package pie shell (9 inch) refrigerated, canned
• 1 teaspoon flour, all-purpose
• 1 cup heavy whipping cream
• 1/2 cup milk
• 1 tablespoon rum extract
• 3 1/2 ounces instant pudding mix vanilla
• 1/2 cup heavy whipping cream whipped
• 8 ounce pineapple, canned, crushed well drained
• 13 cup bananas mashed
• 1/2 cup coconut
• 1/4- 1/2 cup pecans chopped, toasted

1. Heat oven to 450 F.
2. Prepare pie crust according to pakcage directions for unfilled one-crust pie.
3. (Refrigerate remaining crust for later use.)
4. Bake at 450 F. for 9 to 11 minutes or until lightly browned.
5. Cool completely.
6. In small bowl, combine 1 cup whipping cream, milk, rum and pudding mix.
7. Bet at High speed until thick, about 2 minutes.
8. Fold in 1/2 cup whipped cream, pineapple and banana.
9. Spoon into cooled baked crust.
10. Top with coconut and pecans.
11. Refrigerate at least 3 hours or until set.
12. Store in refrigerator.
13. Makes 8 servings.

shell, flour, heavy whipping cream, milk, rum, vanilla, heavy whipping cream whipped, pineapple, bananas mashed, coconut, pecans

Taken from recipeland.com/recipe/v/quick-hawaiian-cream-pie-5767 (may not work)