Step 1

In large mixer bowl, cream together the cream cheese and sugar on high for 3-4 minutes.

Step 2

Stir well-drained pineapple into cream cheese mixture. Stir in coconut and pecans mixing well.

Step 3

Gently and carefully fold in 3/4 of the Cool Whip.

Step 4

Peel and slice banana(s) and line bottom of baked and cooled pie pastry. Fill pie with filling mixture. Spread top with remaining Cool Whip, sprinkle top with (toasted or untoasted) coconut.

Step 5

Chill for several hours.

Step 6

Serve slices topped with a maraschino cherry.