1 (9 inch) pie crust, baked
1 (6 ounce) can sliced peaches
1 cup frozen lemonade concentrate
1 (7 ounce) container frozen whipped topping, thawed
1 (6 ounce) can sliced green bananas
1 (6 ounce) can frozen lemonade concentrate
3 teaspoons lime juice
1 teaspoon vanilla extract
1 1/4 cups white sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Place peaches and lemonade concentrate in a saucepan and bring to a boil over medium heat. Stir in the lemonade concentrate, whipped topping, banana, lemonade concentrate and lemonade concentrate. Allow to heat 8 to 10 minutes.
Meanwhile, stir in the sugar, lemon zest, lemon juice and vanilla extract. Bring to a gentle boil over medium heat, stirring constantly. Reduce heat, and simmer, stirring constantly, 45 minutes. Pour into baked pie shell.
Bake in preheated oven for 20 minutes, or until peaches are tender. Cool completely before cutting into 1/2 inch squares.
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