BANANA SPLIT PIE

No cooking is needed for the butter-cream filling of this delectable pie. Just fold in fresh bananas and grated chocolate.

Junior First Prize Winner - Janet Winquest, Holdridge, NE

Bake crust at 450 for 10 to 12 minutes. Makes one 8" pie

Prepare recipe for One-Crust Pastry, page 460 (see below), using 8-inch pie pan; bake as directed.

Cream 1/2 cup butter or margarine. Gradually add 1-1/2 cups sifted confectioners' sugar, creaming well. Add 2 unbeaten eggs, beating 3 minutes after each. (With mixer, use medium speed.)

Add 1 teaspoon vanilla. Fold in 1 square (1-oz.) grated unsweetened chocolate and 2 sliced bananas. Turn into baked pie shell. Garnish with chopped walnuts.

Chill 2 to 3 hours. Just before serving, slice 1 banana over top. (Best served same day.)

ONE-CRUST PASTRY

Sift together 1 cup sifted Pillsbury's Best All-Purpose Flour and 1/2 teaspoon salt into mixing bowl.

Cut in 1/3 cup shortening until the mixture is size of small peas. Sprinkle 3 to 4 tablespoons cold water over mixture, while tossing and stirring lightly with a fork.
Add liquid to driest particles, pushing lumps to side, until dough is just moist enough to hold together.

Form into a ball.. Flatten to 1/2-inch thickness; smooth edges. Roll out on floured surface to a circle 1-1/2 -inches larger than inverted 8 or 9-inch pie pan. Fit loosely in pan; gently pat out air pockets. Fold edge to form a standing rim; flute. Prick generously with a fork.

Bake at 450 F. for 10 to 12 minutes. Cool. Fill as desired.

Source: Pillsbury's Best 1000 Recipes Best of the Bake-Off Collection