Ingredients

1 pastry shell for single crust 9-inch pie
2 8-ounce packages reduced-fat cream cheese, softened
1/2 cup Equal (or 12 packets)
1 8-ounce container frozen light whipped topping, thawed
1 8-ounce can crushed pineapple, well-drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans

Directions

Preheat oven to 375 degrees. Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edges. Pierce sides and bottom of pastry with tines of a fork. Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack. Meanwhile, beat cream cheese and Equal until blended. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.

Place half of cream cheese mixture in pie crust. Arrange banana slices in single layer; top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon of coconut and chopped pecans. Refrigerate 2 hours.