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Blueberry and Banana Cream Cheese Pie

Blueberry and Banana Cream Cheese Pie

  • Prep

  • Ready In

G.Roberts

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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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

Directions

  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

OD32T3
39
9/8/2003

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, then I whipped up 2 cups (500 ml) of whipping cream (35%)- instead of the frozen whipped topping - until stiff peaks formed and folded this into the cream cheese mixture. Finally, I wanted to take advantage of blueberry season and instead of pie filling, I used fresh blueberries (about 1 1/2 pints should do). I arranged them in a circular pattern over the cream cheese mixture and then brushed a red currant jelly glaze over the blueberries. Voila! C'est magnifique!

ANNETTE1990
21
7/24/2003

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 MAKING IT, SO INSTEAD OF CHILLING FOR 4 HRS. I STUCK IT IN THE FREEZER FOR AN HOUR. MY B/F, 18M/O AND BROTHER LOVED IT! MAY TRY BANANAS AND PUT A STRAWBERRY PIE FILLING ON TOP NEXT. THANKS SOOO MUCH FOR A WONDERFUL RECIPE.A+++++++++++++++

JOHN STERBENZ
12
9/11/2003

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 always consider it whenever I need to throw a dessert together quickly. Thanks!