banana cream cheese pie |
pecan pie crust |
1/2 c. unsalted butter |
1/4 c. brown sugar |
1 c. all purpose flour |
3/4 c. finely chopped pecans |
mix pie crust ingredients until soft dough forms. press into 9-inch pie pan and bake at 350 degrees until golden brown, about 25 minutes. (the crust will still be soft to the touch but will harden as the crust cools.) remove from oven and let cool. |
filling |
1 pound cream cheese, softened |
2 cs powdered sugar |
1 tbsp. unflavored gelatin |
1 c. heavy cream, whipped stiffly |
2 large bananas, sliced |
juice of 1/2 lemon |
garnish |
1 c. whipped cream, whipped |
sliced bananas |
beat together cream cheese, powered sugar and gelatin until stiff. fold in stiffly whipped cream. add sliced bananas, which have been tossed with lemon juice. pour into pecan pie crust. refrigerate for 11/2 to 2 hours. top with 1 cup whipped cream and garnish with additional sliced bananas brushed with lemon juice. |
