1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
1/2 c. dairy sour cream
6 tbsp. ReaLemon lemon juice from concentrate
1 tsp. vanilla extract
1/2 c. butter, softened
1/4 c. firmly packed brown sugar
1 c. unsifted flour
3/4 c. chopped nuts
3 med. bananas, sliced
1 (1 oz.) square semi-sweet chocolate
1 tbsp. butter
1 (8 oz.) can sliced pineapple, drained & cut in half
Maraschino cherries & nuts

Preheat oven to 375 degrees. Prepare filling: In medium mixing bowl, combine sweetened condensed milk, sour cream, 1/4 cup ReaLemon 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" circle forming rim around edge. Prick with fork.

Bake crust 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 ReaLemon; arrange on top along with pineapple, cherries and additional nuts.

In small saucepan, over low heat, melt chocolate with 1 tablespoon butter; drizzle over pie. Chill thoroughly. Refrigerate leftovers.

Makes 1 (12") pie. Serves 6 to 8.

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 until ready to use.