1/4 c Butter or margarine,softened
1 3 oz. pkge. cream cheese,
-softened
1 1/2 c Powdered sugar
1/4 c Whipping cream
1/2 ts Vanilla extract
3 Bananas, sliced
1 6 oz. can pineapple juice
1 Baked 9 inch pastry shell or
-1 frozen 9 inch deep-dish
-pastry shell
1/2 c Chopped pecans, toasted
2 1 oz. semisweet chocolate
-squares
1/2 c Whipping cream, whipped
Beat butter and cream cheese at medium speed with an electric mixer
until creamy; gradually add powdered sugar alternately with 1/4 cup
whipping cream, beginning and ending with powdered sugar and beating
until blended after each addition. Stir in vanilla extract, and set
aside.
Toss together banana slices and pineapple juice; drain. Pat slices
dry with paper towels.
Spoon half of filling into pastry shell. Arrange banana slices over
filling. Top with remaining filling, and sprinkle with pecans.
Melt semisweet chocolate in a heavy saucepan over low heat. Spoon
into a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1
corner of bag; drizzle over pecans and filling. Dollop with whipped
cream. Yield: 1 9 inch pie.
Yields
1 9″ pie
