Ingredients
1 unbaked pastry shell ( 9 inches)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch
1/2 cup pineapple juice
2 tablespoons lemon juice
1-1/2 teaspoons grated lemon peel
4 cups sliced ripe bananas (5 to 6 medium)

Streusel:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup chopped macadamia nuts or almonds
1 teaspoon ground cinnamon
1/4 cup butter or margarine



Directions
Line the unpricked pastry shell with a double thickness of foil. Bake at 450-F for 10 minutes. Remove the foil and bake 2 minutes more or until pastry is golden brown; set aside. Reduce heat to 375-F.

In a saucepan, combine the sugar, cinnamon and cornstarch. Add the pineapple juice, lemon juice and peel; mix well. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from the heat. Fold in bananas; pour into crust.

For streusel, combine flour, brown sugar, nuts and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over the filling. Cover edges of pie with foil. Bake at 375-F for 40 minutes or until topping is golden and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.


Source: Taste of Home