My friend Vernon passed away, and he made this cool, fluffy pie in his
restaurant. It was everyone's favorite pie. I can not find the recipe,
although it was in Texas Monthly magazine several years ago. This is my
best guess at the recipe. The pie was delicious.


Vernon's Good Pie
(to the best of my recollection)

2 pie shells, baked and cooled
2 8-oz boxes cream cheese, room temperature
1 stick butter, room temperature
1-2 cups confectioners sugar
2 teaspoons vanilla
3 ripe bananas
1 tablespoon lemon or lime juice
2 cans crushed pineapple, drained well
1 pint whipping cream*
1/2 cup sugar*
chocolate syrup
chopped pecans
maraschino cherries

In a mixing bowl, add the cream cheese and butter and mix for 3 minutes.
Add vanilla, then add the sugar, to taste. Blend for 5 minutes. Divide
this mixture between both pie shells, as evenly as possible.

Drain the pineapple. Slice the bananas and add lemon or lime juice to
keep the bananas from turning brown. Place the bananas in an even
layer, on top of the pie filling. Layer the crushed pineapple on top of
the bananas.

Whip the cream and the sugar. Spread on top of the pies. Decorate with
chocolate syrup, chopped pecans and maraschino cherries. Keep refrigerated.

*Yes, you can substitute Cool Whip.

Becca