Coconut Pineapple Banana Pecan Cream Pie

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We bought a big pineapple. It's kinda sour, and that's a lot to eat! So I googled recipes, and found a couple of no-bake pineapple cream pies that I combined. It's actually surprisingly healthy! Our friend Munira was here to enjoy the pie experiment with us, and she recommended that we add bananas to get a bit more sweetness.  I was out of fresh bananas but some frozen bananas (cut up to make "ice cream" - frozen bananas and peanut butter in a food processor, whipped, yuuuuum) -- and since we ate the first pie in a few hours,  I needed to fill that freezer space with something, right? OMG the pecan crust is delish; I'll use that for other pies, too.

Ingredients
Crust:
2 cups pecans (toasted)
2 T oil
2 T maple syrup or honey

Filling:
1 C pineapple
1 C vegan yogurt (like Kite Hill unsweetened plain)
1/2 cup shredded coconut (toasted)
1-2 bananas
2 T maple syrup
1/4 tsp salt
1 tsp vanilla

Mix in:
1/2 C diced pineapple
1/3 cup toasted shredded coconut

Instructions
Toast the pecans and shredded coconut on a cookie sheet for 10 min at 350 until light brown. In a food processor, blend the filling ingredients. Take out and mix in toasted coconut and diced pineapple.

Put toasted pecans in food processor with oil and syrup and blend. Press into 9" pie pan and pour in filling. Put in freezer. Freeze 4 hours until firm but not hard, or freeze longer and thaw at least 2 hours before slicing and serving.

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