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Banana-Pecan Streusel Pie with Sweet Potato Crust

Banana-Pecan-Streusel-Pie-with-Sweet Potato-Crust
1 hr 5 Minutes Total time 15 Minutes Prep time 50 Minutes Cook Time 292 Calories 12 Servings


Allergens: Eggs, Tree Nuts, Soy


  1. Preheat oven to 375°F. Spray a 9-inch pie plate with nonstick cooking spray. Arrange sweet potato slices in circular, overlapping single layer on bottom and up sides of pan; spray with nonstick cooking spray. Bake 15 minutes or until edges of sweet potatoes are just starting to brown. Remove crust from oven; reduce temperature to 350°F.
  2. Layer 2 bananas and 1 cup pecans over crust. Mash remaining banana in a medium bowl; whisk in eggs, 3 tablespoons buttery spread, honey and vanilla extract. Pour egg mixture over bananas and pecans. Bake pie 20 minutes or until filling is almost set.
  3. Stir flour, sugar, salt, and remaining 1 cup pecans and 3 tablespoons buttery spread in a small bowl; sprinkle over pie. Bake pie 15 minutes or until topping is golden brown and filling is set. Cool 1 hour; cut into 12 pieces.
Desserts Vegetarian Gluten-free Eggs Tree Nuts Soy Fall

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