1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
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.) sq. 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 inch circle forming rim around edge. Prick with fork. Bake crust 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 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 inch) pie. Serves 6-8.

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.