Prep Time: 10 minutes
| 1 (14-oz.) can Eagle Brand Sweetened Condensed Milk 1/2 cup sour cream 6 Tbsp. lemon juice, divided 1 tsp. vanilla extract 1/2 cup (1 stick) plus 1 Tbsp. butter or margarine, softened and divided | 1 cup all-purpose flour 3/4 cup chopped nuts 3 medium bananas, sliced and divided 1 (8-oz.) can sliced pineapple, drained and cut in half 10 to 12 maraschino cherries, drained and patted dry Additional chopped nuts for garnish 1 (1-oz.) square semi-sweet chocolate 1/4 cup firmly packed brown sugar |
Preheat oven to 375?F. In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill. In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and 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 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. In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator. Makes one (12") pizza.
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 same day as assembled.
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