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Directions:
Cream together butter and softened cream cheese; gradually add 1 1/2 cups powdered sugar alternately with 1/4 cup cream, beginning and ending with the powdered sugar. Stir in vanilla; set aside.
Toss sliced bananas in pineapple juice; drain. Spoon half the filling in baked pie shell and top with the bananas. Follow with the remaining filling then sprinkle with toasted, chopped pecans; set aside.
Melt semisweet chocolate chips over low heat. Drizzle over the pie.
Beat 1 cup cream to soft peaks; gradually add 3 tablespoons powdered sugar until stiff. Pipe or spread over the pie.
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