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Ingredients
- 1 can eagle brand condensed milk
- 1/2 cup sour cream
- 6 tbsp lemon juice, divided
- 1 tsp vanilla
- 1/2 cup butter, + 1 tbsp softened
- 1 cup all purpose flour
- 1/4 cup packed brown sugar
- 3/4 cup finely-chopped nuts
- 3 medium bananas, sliced
- 1 cup canned sliced pineapple, drained
- 12 halved maraschino cherrries, patted dry
- Additional nuts
- 1 square semi-sweet chocolate
- 1 tbsp butter
Details
Servings 1
Preparation
Step 1
Preheat oven to 375. In medium mixing bowl, combine eagle brand, sour cream, 4 tbsp of the lemon juice and vanilla; mix well. Chill. In large mixer bowl, beat 1/2 cup butter and sugar until fluffy; add flour and 3/4 cup nuts. Mix well. On lightly-greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until lightly browned. Cool. Arrange 2 of the bananas on prepared crust. Spoon filling evenly over bananas. Dip remaining banana slices with remaining 2 tbsp lemon juice; arrange on top along with pineapple, cherries and additional nuts. In small saucepan, over low heat, melt chocolate with 1 tbsp butter; drizzle over pie. Chill thoroughly. Cover leftovers, refrigerate.
NOTE: Crust and filling can be made in advance and kept in refrigerator until ready to assemble.
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