Prep Time: 10 minutes
Cook Time: 10 minutes
Ready Time: 90 minutes
Yield: 12 servings
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (14 oz/396.8 g) can Eagle Brand® Sweetened Condensed Milk
• ½ cup sour cream
• 6 tablespoons lemon juice, divided
• 1 teaspoon vanilla extract
• ½ cup butter, plus 1 tbsp., softened, divided
• ¼ cup firmly packed brown sugar
• 1 cup Pillsbury BEST® All Purpose Flour
• ¾ cup chopped nuts, plus additional for garnish
• 3 medium bananas, sliced, divided
• 1 (8 oz/226.7 g) can sliced pineapple, drained, halved
• 12 maraschino cherries, drained, patted dry
• 1 (1 oz/28 g) square semi-sweet chocolate
Method:
- Heat oven to 375°F (190°C). Spray pizza pan or baking sheet lightly with no-stick cooking spray.
- Combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla in medium bowl; mix well. Chill.
- Beat ½ cup butter and brown sugar until fluffy. Add flour and ¾ cup nuts; mix well. Press dough into 12-inch circle on prepared pizza pan or baking sheet, forming rim around edge. Prick with fork.
- Bake 10 – 12 minutes or until golden brown. Cool.
- Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
- Melt chocolate with remaining 1 tablespoon butter in small saucepan over low heat; drizzle over pie. Chill thoroughly.
Tip:
Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten the same day as assembled.
http://www.pillsburybaking.com/recipes/details/4154/desserts?CategoryId=6