| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 1 | 9" pie | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Summertime 1999. Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Jul 9, 1999
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