1 14 ounce can sweetened condensed milk (not evaporated milk)
½ cup sour cream
6 tablespoons lemon juice divided
1 teaspoon vanilla
½ cup softened butter plus 1 table spoon
¼ cup brown sugar firmly packed
1 cup all-purpose flour
¾ cups chopped nuts
3 medium bananas sliced
1 8 ounce can pineapple drained and cut in half
10 to 12 maraschino cherries patted dry
1 square or 1 ounce semisweet baking chocolate
Preheat oven to 375 degrees
In medium bowl combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice, and vanilla. Mix well and chill.
In large bowl combine ½ cup butter and brown sugar and beat until fluffy. Add flour and ¾ cups nuts. Mix well.
On lightly greased pizza pan or baking sheet press dough into 12 inch pie forming ridge around the edge. Prick with fork and bake for 10 to 12 minutes until golden brown. Let cool.
Arrange two sliced bananas on cooled crust.
Spoon filling evenly over bananas. Dip remaining banana in remaining lemon juice. Arrange on top along with pineapple, cherries and additional nuts.
In small saucepan over low heat melt the chocolate with the remaining tablespoon of butter. Drizzle over the pie.
Chill thoroughly and store any leftovers in fridge.
Crust and filling can be made in advance. Cover crust and store at room temperature. Cover filling and store in refrigerator until ready to assemble.
It’s best if eaten same day as assembled.