Yield: 8 Servings
|1 can||(14-oz) Eagle Brand sweetened condensed milk|
|½ cup||Sour cream|
|6 tablespoons||Lemon juice; divided|
|1||Pie shell; baked, chilled|
|3 mediums||Bananas; sliced|
|1 ounce||Semi-sweet chocolate|
|1 can||(8-oz) sliced pineapple; cut in half|
|Cherries and nuts|
Combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla. Mix well. Chill. Arrange 2 bananas on pie crust. Spoon filling evenly over bananas. Dip remaining bananas in remaining lemon juice.
Arrange on top along with pineapple, cherries and nuts. Melt chocolate with butter and drizzle over pie. Chill thoroughly.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .