Banana Cream Cheese Pie

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Crust:

1/2 C. butter

1/4 C. brown sugar

1 C. flour

3/4 C. pecans finely ground

Cream butter and sugar together. Add flour and pecans and mix until a soft dough forms. Press into a 9 inch pie pan. Bake at 350°F. until golden brown, about 25 minutes. Cool.

Filling:

1 lb. cream cheese

2 C. confectionary sugar

1 T. unflavored gelatin

2 T. water or Creme de Banana

1 C. heavy cream stiffly whipped

2 large bananas sliced

juice of 1/2 lemon

Blend together cream cheese and confectionary sugar. Soften gelatin in liquid of choice, add to cream cheese mixture and stir in. Fold in whip cream. Add in the sliced bananas which have been coated with the lemon juice. Pour into crust. Refrigerate for at least 2 hours. Garnish before serving.