1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1/2 c. sour cream
6 tbsp. ReaLemon lemon juice from concentrate (fresh will probably work fine!)
1 tsp. vanilla
1/2 c. butter, softened
1/4 c. firmly packed brown sugar
1 c. sifted flour
3/4 c. chopped (ground) nuts
3 med. bananas, sliced
1 (1 oz.) square semi-sweet chocolate
1 tbsp. butter
1 (8 oz.) can sliced pineapple, drained and cut in half (I prefer pineapple
tidbits or chunks)
Maraschino cherries and nuts

Preheat oven to 375 degrees. In medium mixing bowl, combine sweetened condensed milk, sour cream, 1/4 cup ReaLemon juice and vanilla, mixing well, and chill.

In large mixing bowl, beat butter and sugar until fluffy. Add flour and 3/4 cup chopped nuts. Mix well. On lightly greased pizza pan or baking sheet, press dough into twelve inch circle (or rectangle) forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.

Arrange 2 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 butter; drizzle over pie. Chill thoroughly. Refrigerate leftovers.

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.

Don't try to substitute a graham cracker crust. It's the crust that makes this really special.