8" baked pie shell
1 1/2 c. powdered sugar
1/2 c. butter, softened
1 tsp. vanilla
2 egg
1 oz. (1 sq.) unsweetened chocolate, grated
2 bananas
1 tbsp. lemon juice
1/4 c. chopped walnuts

In large bowl, cream powdered sugar, butter and vanilla. Add eggs, one at a time; beat 2 minutes on medium speed after each addition. Slice bananas, sprinkle with lemon juice. Reserve 12 slices for garnish. Fold grated chocolate and remaining bananas into creamed mixture. Spoon into pie shell. Sprinkle with walnuts and garnish with banana slices. Chill 2-3 hours. This pie is best served the same day it is made. Refrigerate leftovers. 8 servings.

Tip: For this recipe, use only Grade A fresh, whole shell eggs. Be sure they have clean, uncracked shells to insure against bacterial contamination.