CRUST
1 cup all-purpose flour
1⁄2 teaspoon salt
1⁄3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

FILLING
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
3 ripe medium bananas
1 cup whipping cream
1⁄4 cup powdered sugar
1⁄2 cup semisweet chocolate chips
1 teaspoon vegetable oil

Method:
1 Heat oven to 450°F. In medium bowl, mix fl our and salt. Using pastry blender, cut in shortening until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all fl our is moistened.

2 On lightly fl oured surface, shape dough into a ball. Flatten ball to 1⁄2-inch thickness. With fl oured rolling pin, roll dough into 11-inch round. Fold dough in half; place in 9-inch glass pie plate. Gently press into plate.

3 Fold edge of dough under; fl ute edge. Prick dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely.

4 Spoon dulce de leche into crust; gently spread to edge. Th inly slice bananas; arrange over dulce de leche.

5 In medium bowl, beat whipping cream and powdered sugar with electric mixer. Spread over bananas.

6 In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips.

7 Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream.

8 Store pie in refrigerator.

dulce de leche banana pie recipe