Ingredients
1 can (14-1/2 ounces) pitted tart cherries1 cup sugar1/4 cup all-purpose flour1 can (8 ounces) crushed pineapple, undrained1 package (3 ounces) cherry gelatin10 to 13 drops red food coloring, optional3 medium firm bananas, sliced1/2 cup chopped pecans1 pastry shell (9 inches), bakedWhipped topping
Preparation
Drain cherries, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large saucepan, combine sugar and flour. Stir in the pineapple, cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add gelatin powder; stir until dissolved. Stir in food coloring if desired. Cool until partially set.
Stir in bananas and pecans. Pour into the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping.
