Ingredients

1 unbaked pastry shell (9 inches)1/4 cup sugar1/2 teaspoon ground cinnamon1 teaspoon cornstarch1/2 cup pineapple juice2 tablespoons lemon juice1-1/2 teaspoons grated lemon zest4 cups sliced ripe bananas (5 to 6 medium)STREUSEL:1/2 cup all-purpose flour1/2 cup packed brown sugar1/3 cup chopped macadamia nuts or almonds1 teaspoon ground cinnamon1/4 cup butter, cubed

Preparation

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

In a small saucepan, combine the sugar, cinnamon and cornstarch. Stir in the pineapple juice, lemon juice and zest. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from heat. Fold in bananas; pour into crust.

For streusel, in a small bowl, combine the flour, brown sugar, nuts and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over the filling.

Cover edges of pie loosely with foil. Bake at 375° for 40 minutes or until topping is golden and filling is bubbly. Cool on a wire rack.