Hawaiian Fruit Pie - cooking recipe

Ingredients

1 (9-inch) graham cracker pie crust
2 or 3 bananas
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. lemon juice
2 Tbsp. sugar
1 small can crushed pineapple, drained
1 (8 oz.) container Cool Whip
1 small can Angel Flake coconut
1/2 c. chopped pecans
maraschino cherries

Preparation

Line sides and bottom of pie crust with bananas.
Mix Eagle Brand milk, lemon juice and sugar with electric mixer until thickens.
Pour over bananas.
Sprinkle pineapple (may need to squeeze juice out with hands) over creamy layer.
Spread top of pineapple with Cool Whip.
Sprinkle coconut and pecans on top of pie.
Garnish with cherries.
Chill overnight before serving.