7 eggs, beaten
1 cup white sugar
2 teaspoons lemon zest
1 (18 ounce) can frozen fruit cocktail, thawed
3/4 cup flour
1/2 teaspoon salt
1 cup milk
1/4 cup chopped pecans
1 cup frozen whipped topping, thawed
1 tablespoon water
2 teaspoons blue food color
2 egg whites
1 teaspoon vanilla extract
3 bananas, peeled and sliced
1/4 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 9-inch glass or ceramic baking dish.
In a large bowl, whisk together eggs, sugar, lemon zest and flour. Stir in salt and milk, until mixture is blended. Stir in vanilla, 4 cups flour and 1/2 teaspoon of salt, until dough pulls away from sides of bowl. On a lightly floured surface, knead dough until smooth and supple, 3 to 5 minutes. On a lightly floured surface, roll dough out to 1/8 inch in thick flour. Dough can be prepared in a 12-inch round or trough, filling much like a 7-inch frozen pie crust. Pipe the filling into crust using a fork. Sprinkle top with blue cheese, and let stand for 15 minutes.
To make the Maple Syrup: In a medium saucepan, combine maple syrup with 1/2 cup boiling water. Bring to a boil; reduce heat and simmer, stirring occasionally, until mixture is thick, 4 to 10 minutes. Stir in 6 tablespoons milk. Continue stirring occasionally, and boil 1 minute more. Cool slightly. To make the Maple Syrup: In a medium bowl, whisk together 2 teaspoons salt, and 3 cups water, stirring until thickened, about 10 minutes. Heat mixture in a small saucepan until thickened. Simmer, stirring occasionally, until mixture reaches soft boil, 1 to 2 minutes.
Pour into pastry-lined bottom of prepared pan. Bake with cooled crust in preheater for 12 to 15 minutes, or until center of oven comes out clean. Cool on wire rack.