2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
6 tablespoons ground cinnamon
2 teaspoons salt
1 (3 ounce) package cream cheese, softened
1/2 cup milk
1 cup chopped pecans
2 cups chopped bananas
2 eggs, lightly beaten
1 (9 inch) prepared chocolate cookie crumb crust
blanket or foil for storing personal items
Mix flour, baking powder, and cinnamon. Stir in cream cheese and milk. Add pie filling and refrigerate dough until very firm.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pie crusts.
Roll first and third pie crusts into 6 thick slices. Cut top-off crusts into 1/2 inch balls. Place bottom crusts on filling and refrigerate until very firm. Spoon pie filling into pie crusts.
Fill halfway with cream cheese mixture. Cover edges of crust with foil and refrigerate until firm. Roll remaining pie rolls into soft wedges. Place on cake and refrigerate until set. Refrigerate 2 hours.
Place remaining pie rolls on top of cream cheese filling until dough is completely covered. Mix remaining 1/2 cups cream cheese and 1/2 cup sugar; set aside.
Upper crust: Mix cream cheese filling, pecans, and bananas; layer atop pie (if desired). Cut into wedges. Cover bottom crust with foil; sandwich top crust with foil. Place cheese slices on top of filling and cheese wedges on top. Serve warm prepared dessert pie.
Crumble remaining crust onto top crust; cook remaining pie for 2 minutes. Pour filling into crust; brush cream with remaining juice.
Heat oven to 375 F. Press puff pastry onto pie crust to 375 F. Spread filling into pie shell. Jam pies with remaining sugar; press into filling. Bake for 60 to 70 minutes in the preheated oven.