| 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
A Message from our Provider:
“To ignore God is the height of selfishness”