1 (9 inch) prepared graham cracker crust
2 eggs
1/2 cup butter
1/2 cup brown sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large banana, sliced
1 cup chopped pecans
1 (8 ounce) can sliced pineapple, drained
1 (4.5 ounce) can sliced peaches
2 eggs, beaten
1/4 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C).
Spoon 1/2 of the brown sugar into the bottom of a lightly greased 9 inch pie pan. Pour remaining brown sugar over brown sugar layer. Sprinkle 1/2 of the butter on top of fruit. Fill crust with remaining brown sugar.
Bake in preheated oven for 10 minutes, or until brown sugar has completely melted. Remove and sprinkle pecans on top. Drop remaining sugar on top of pecans. Chill in refrigerator.
In a medium bowl, beat cream cheese until creamy. Mix in brown sugar. Beat in eggs and streusel in brown sugar. Beat in lemon zest. Pour mixture over pie. Chill until serving.
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