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Chocolate-Banana-Pecan Cream Pie

1/4 cup butter
1 (3-ounce) package cream cheese, softened
1 1/2 cups powdered sugar
1 1/4 cups cream, divided use
1/2 teaspoon vanilla extract
3 medium bananas, sliced
3/4 cup pineapple juice
1/2 cup chopped pecans
1/3 cup semisweet chocolate chips
3 tablespoons powdered sugar
1 (9-inch) baked pie shell

1. Cream together butter and softened cream cheese; gradually add 1 1/2 cups powdered sugar alternately with 1/4 cup cream, beginning and ending with the powdered sugar. Stir in vanilla; set aside.
2. Toss sliced bananas in pineapple juice; drain. Spoon half the filling in baked pie shell and top with the bananas. Follow with the remaining filling then sprinkle with toasted, chopped pecans; set aside.
3. Melt semisweet chocolate chips over low heat. Drizzle over the pie.
4. Beat 1 cup cream to soft peaks; gradually add 3 tablespoons powdered sugar until stiff. Pipe or spread over the pie.

Makes 8 servings.