Ingredients

• 1-1/3 c. unsweetened pineapple 
• 2/3 c. unsweetened orange juice 
• 6-1/2 Tbs. cornstarch 
• 1 tsp. vanilla 
• 1/4 tsp. salt (optional) 
• 2 c. crushed pineapple 
• 1/2 c. shredded coconut 
• 2 c. sliced bananas

Method

1. Briefly blend first five ingredients on high.
2. Pour into saucepan and cook on medium-high heat until clear, stirring constantly. 
3. Remove from heat and stir in coconut and pineapple. 
4. Line baked 9" pie shell with sliced bananas and cover with filling. 
5. Sprinkle with coconut before chilling, or chill first and top with soy whipped cream and chopped nuts before serving.

This recipe was reprinted with permission from the book, "Country Life Vegetarian Cookbook", published by Family Health Publications, Sunfield, Ml. For further information contact: Craig Aston, Country Life Vegetarian Buffet, 200 High St., Boston MA 02110. 617-951-2534.  For more information and other recipe books, visit www.countrylifeboston.home-page.org 

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