Banana-Pecan Streusel Pie with Sweet Potato Crust

Ingredients

• Nonstick cooking spray
• 1 medium DOLE^® Sweet Potato, peeled and sliced ¼-inch thick
• 3 DOLE^® Bananas, sliced
• 2 cups pecan halves
• 3 large eggs
• 6 tablespoons natural buttery spread with olive oil, melted
• ¼ cup honey
• 1 teaspoon vanilla extract
• ½ cup almond flour
• ¼ cup dark brown sugar
• ½ teaspoon sea salt

Directions

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.