1 (19 ounce) can sliced pineapple, drained
1 cup chopped banana
2 eggs
1/2 cup evaporated milk
1/2 cup brown sugar
1 teaspoon vanilla extract
1 (15 ounce) can sliced almonds, drained
1 (16 ounce) can pineapple chunks
1 pint heavy whipping cream
1/3 cup white sugar
1/2 teaspoon vanilla extract
2 teaspoons citrus zest
3 tablespoons applesauce
2 tablespoons lemon juice
1 teaspoon lemon zest
1 (5 ounce) can chopped pecans
1 (9 inch) prepared graham cracker crust
1/2 cup chopped pecans
1/2 cup chopped pecans
Prepare pie crust according to package directions. In a large bowl, cream together the butter, brown sugar, 1 teaspoon vanilla extract, almonds and pineapple until smooth. Mix in the evaporated milk, brown sugar, lemon juice, lemon zest and lemon zest; beat for 7 minutes.
Layer fruits and pecans 2 inches apart on bottom of pie pan. Sprinkle topping over fruit and pecans. Cover with pie crust. Cover curtain with foil.
Pour remaining juices between two layers of pie crust. Add pecans to fruit filling. Cover with foil and refrigerate until serving.