1 (9 inch) pie crust, baked
1 (9 inch) prepared chocolate cookie crumb crust
1 cup butter or margarine
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 egg, beaten
1 teaspoon lemon zest
1 teaspoon lemon zest extract
3 bananas, cubed
1 1/2 cups crushed pineapple - peeled, cored and diced
1 (9 ounce) can sliced peaches, drained
1 (13 ounce) can sliced peaches with juice
2 cups chopped pecans
1 teaspoon lemon zest extract
1/2 cup evaporated milk
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, cream together the white sugar and margarine until smooth. Beat in the eggs one at a time beat in the lemon zest and lemon zest. Combine the flour, brown sugar and vanilla until well blended. Add the flour mixture along with the banana cubes, pineapple, pecans and peaches. Mix this well.
Spread batter into prepared pie crust. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the baked pie comes out clean. Cool in pan and chill overnight in the refrigerator. Bread is golden brown when all of the crust is pulled from the pan.
Return pie to oven for an hour, or until top is golden brown. Refrigerate overnight to prevent overbrowning. Cool completely before pulling from pan. Cut into pieces.
In a small saucepan, melt butter. Stir in the brown sugar and vanilla. Reserve 1/4 cup melted butter for streaking. Spread peaches, pecans and peaches with whipped cream. Serve frozen. Pecan pieces can be refrigerated, or frozen.
Return pie to oven for an hour or until pie is bubbly. Pie will be browned on top. Let cool completely before cutting into squares.
I added frozen veggies, a squeeze of fresh lemon, and a few dashes of cumin. I was sparing with the salt, I actually use dried pepper. But all in all very good and simple!
I added fresh garlic cheddar chunks to the Bertie and I added fresh blackened shrimp. I also added a lil more lemon juice and olive oil. I used the leftover hot dogs and meat to make topping for the dipping sauce. Versatile recipe--keeps well.
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