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Tower Club Banana Cream Cheese Pie


Pecan Pie Crust:

1/2 cup unsalted butter
1/4 cup brown sugar
1 cup all purpose flour
1 cup finely chopped pecans

Filling:
1 pound cream cheese, softened
2 cups powdered sugar
1 tablespoon unflavored gelatin
1 cup heavy cream, whipped stiffly
2 large bananas, sliced
juice of 1/2 lemon

Garnish:
1 cup whipped cream, whipped
Sliced bananas

Pecan Pie Crust:
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.

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 1-1/2 to 2 hours. Top with 1 cup whipped cream and garnish with additional sliced bananas brushed with lemon juice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.