- 2 cups heavy whipping cream
- 6 (1 ounce) squares white chocolate
- 3 teaspoons vanilla extract
- 2 medium firm bananas. sliced
- Lemon Juice
- 1 (9 inch) pastry shell, baked
- In a saucepan, cook and stir the cream and chocolate over low heat until chocolate is melted. Remove from the heat; stir in vanilla. Transfer to a mixing bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally.
- Beat on high speed until light and fluffy, about 4 minutes (do not overbeat). Dip banana slices in lemon juice. Pour half of the cream mixture into pastry shell. Top with bananas. Cover with remaining cream mixture. Refrigerate until serving.