Blueberry and Banana Cream Cheese Pie

Blueberry and Banana Cream Cheese Pie

45

"These pies freeze well; enjoy one now, and freeze the second pie for use later!"

Ingredients

4 h 20 m {{adjustedServings}} servings 353 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
  2. Slice bananas into cooled crusts.
  3. Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
  4. Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!
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Reviews

45
  1. 50 Ratings

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This truly is an excellent pie. Everyone loved it (including me). However, I did make a few changes. First, I added about 2 teaspoons of vanilla extract to the beaten cream cheese and sugar, t...

OH MY GOODNESS, DID I DIE AND GO TO HEAVEN? *L* I HAVE NOT HAD A PIE THIS GOOD SINCE MY MOTHER PASSED ON. TWO THUMBS UP AND 5*. I PLAN TO MAKE THIS FOR THE NEXT FAMILY EVENT. GOT A LATE START MA...

I made this using a graham cracker crust without the pecans and served it on Independence Day. Very easy and fast to prepare!! It was a hit with everyone, too. I will make this again and will...