Dulce De Leche Banana Pie

Crust:
1 C. all purpose flour
1/2 tsp. salt
1/3 C. + 1 Tbsp. shortening
2-3 Tbsp. cold water

Filling:
13.4 oz. can dulce de leche
3 ripe medium bananas
1 C. heavy whipping cream
1/4 C. powdered sugar
1/2 C. semisweet chocolate chips
1 tsp. vegetable oil

Heat oven to 450. In medium bowl, mix flour and salt. Using pastry blender, cut in shortening until particles are the size of small peas. Sprinkle with water, 1 Tbsp. at a time, tossing with a fork, until all flour is moistened.
On lightly floured surface, shape dough into a ball. Flatten to 1/2 in. thickness. With floured rolling pin, roll dough into 11 in. round. Fold dough in half; place in 9 in. glass pie plate. Gently press into plate.
Fold edge of dough under and flute edge. Prick dough generously with fork. Bake 9-12 min. or until light golden brown. Cool completely.
Spoon dulce de leche into crust; gently spread to edge. Thinly slice bananas and arrange over dulce de leche.
In a medium bowl, beat whipping cream and powdered sugar with electric mixer until stiff peaks form. Spread over bananas.
Place chocolate chips and oil in a small glass bowl. Microwave in 15-30 sec. intervals until melted and smooth, stirring after each. Spoon chocolate into a zip top freezer bag and snip a tiny hole in one corner. Pipe melted chocolate mixture over whipping cream. Chill pie 2 hrs. prior to serving.