CHOCOLATE BANANA PECAN CREAM PIE

By gaster16

Ingredients

• 1/4 cup butter or margarine softened
• 1 (3 oz.) package cream cheese softened
• 1-1/2 cups sifted powdered sugar
• 1/4 whipping cream
• 1/2 teaspoons vanilla extract
• 3 bananas sliced
• 1 (6 oz.) can pineapple juice
• 1 baked pie shell
• 1/2 cup chopped pecans toasted
• 2 (1 oz.) squares semisweet chocolate
• 1 cup whipping cream
• 3 tablespoons sifted powdered sugar

Preparation

Step 1

Beat 1/4 cup butter and cream cheese at medium speed with an electric mixer until creamy, gradually add 1-1/2 cups powdered sugar alternately with 1/4 cup whipped cream, beginning and ending with powdered sugar. Stir in vanilla. Set filling aside. Toss banana slices with pineapple juice, drain. Pat slices dry with paper towels. Spoon half of filling to baked pastry shell. Arrange banana slices over top of filling. Top with remaining filling, and sprinkle with pecans. Set pie aside. Melt 2 squares semisweet chocolate in heavy saucepan over low heat. Spoon into a small heavy duty zip plastic bag. Snip a tiny hole at corner of bag, drizzle over pecans and filling. set aside. Beat 1 cup whipped cream at low speed with electric mixer until foamy, gradually add 3 tablespoons powdered sugar, beating until soft peaks form. Spoon whipped cream into a large plastic bag. Snip 1/2" from corner of bag. Pipe dollops around outside edge.