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Name: Chocolate-Banana-Pecan Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 19
Cuisine: American
Ingredients: 1/2 c Whipping cream, whipped; 1 Baked 9 inch pastry shell or; 2 1 oz. semisweet chocolate; 3 Bananas, sliced; 1/4 c Butter or margarine,softened; 1/4 c Whipping cream; 1 6 oz. can pineapple juice; 1 3 oz. pkge. cream cheese,; 1 1/2 c Powdered sugar; 1/2 ts Vanilla extract; 1/2 c Chopped pecans, toasted

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INGREDIENTS

1/2 c Whipping cream, whipped
1 Baked 9 inch pastry shell or
2 1 oz. semisweet chocolate
3 Bananas, sliced
1/4 c Butter or margarine,softened
1/4 c Whipping cream
1 6 oz. can pineapple juice
1 3 oz. pkge. cream cheese,
1 1/2 c Powdered sugar
1/2 ts Vanilla extract
1/2 c Chopped pecans, toasted

Servings

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

NOTES

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Chocolate-Banana-Pecan Cream Pie

1/2 c Whipping cream, whipped
1 Baked 9 inch pastry shell or
2 1 oz. semisweet chocolate
3 Bananas, sliced
1/4 c Butter or margarine,softened
1/4 c Whipping cream
1 6 oz. can pineapple juice
1 3 oz. pkge. cream cheese,
1 1/2 c Powdered sugar
1/2 ts Vanilla extract
1/2 c Chopped pecans, toasted

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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Nutrition

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Serving Size: 1 Serving (6g)
Recipe Makes: 1 9" pie

Calories: 23
Calories from Fat: 13 (57%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 5.4mg		2 %
Sodium 1.5mg		0 %
Potassium 3.2mg		0 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.5g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 23

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