CRUST:

1 c. flour
1/2 tsp. salt
1/3 c. Crisco
2 to 3 tbsp. cold water

BANANA FILLING:

1/2 c. butter
1 1/2 c. sifted confectioners' sugar
2 eggs
1 tsp. vanilla
2 bananas
1 tbsp. lemon juice
1 sq. (1 oz.) chocolate, grated
1/4 c. chopped walnuts

CRUST; Sift flour and salt together. Cut Crisco into flour mixture until size of small peas. Sprinkle water over mixture and blend until moist enough to hold together. Form into a ball. Roll out on floured surface and fit loosely into 9 inch pie pan. Flute edges and prick crust with fork. Bake at 450 degrees for 10 to 12 minutes. Cool.

BANANA FILLING: Cream butter; gradually add the sugar, creaming well. Add the eggs, one at a time, beating for 3 minutes after each (medium speed). Blend in vanilla. Slice bananas and sprinkle with lemon juice. Reserve 12 slices for garnish. Fold in grated chocolate and bananas. Turn into cooled pie shell. Garnish with walnuts and banana slices. (This pie is best if served the same day it is made.)