Pecan Pie Crust:
1/2 cup unsalted butter
1/4 cup brown sugar
1 cup all purpose flour
3/4 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 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.
Pie Filling:
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+ to 2 hours. Top with 1 cup whipped cream and garnish with additional sliced bananas brushed with lemon juice.