OK...here it is. Warning: if you're on a diet, make sure you give away the leftovers, or you'll be sneaking into your refrigerator every chance you get with a fork in your hand. You'll chip away at it till it's gone. Then you'll cry. Then you'll make it again to bring to Aunt Betty's house just so you can eat more.

Banana Pecan Cream Pie
1 cup flour
1/2 cup butter, softened
1 cup finely chopped pecans
1 8-oz pkg. cream cheese, softened
1 cup confectioner's sugar
1 8-oz tub Cool Whip, thawed, divided
3 large firm bananas, sliced
1 package (3.4 oz) instant vanilla pudding mix
1-1/3 cups cold milk
additional chopped pecans, optional

Combine flour, butter, and pecans. Press onto the bottom and up the sides of a greased 9-inch pie plate. Bake at 350 degrees for 25 minutes. Cool completely.
In a mixing bowl, beat cream cheese and sugar. Fold in 1 cup Cool Whip. Spread over the crust. Arrange bananas on top. In a bowl, whisk pudding mix and milk. Immediately pour over bananas. Top with remaining Cool Whip. Garnish with pecans if desired. Refrigerate until serving.