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.

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