Blueberry Dream Pie

Blueberry Dream Pie

Audrey 0

"So delicious you don't know whether to gobble it down or take tiny bites and slowly savor."

Ingredients 1 h 15 m {{adjustedServings}} servings 456 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Slice the bananas and arrange in the bottom of baked pie shell. In a large bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread over the bananas and top with blueberry pie filling. Chill for at least 1 hour before serving.
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Reviews 11

  1. 11 Ratings


Terrible recipe as listed! I attempted to make this when I was limited with time, and it took way more time than needed because I had to run to the store for additional ingredients because THE PROPORTIONS ARE WRONG!! First of all, unless you're baking a 35" pie, ignore the Cool Whip content. Mixing Cool Whip with all that sugar (way too much which made it gritty and super sweet) and the cream cheese muffled the flavors of the other ingredients. I also needed approx. 3/4 of a can of Blueberry Pie Filling vs. the listed recommendation of 1/2 can. I altered the recipe as follows, and it turned out okay: 1 1/2 bananas, NOT 3 (3 would fill the entire pie shell!) 3 oz. cream cheese, softened 2/3 cup powdered sugar (mixes better than granulated sugar) 1 cup Cool Whip or whipped cream (a BIG difference from the recommended 12 oz. container!) 3/4 can of blueberry pie filling 9" shortbread pie shell I hope these suggestions make a better pie for any viewers of this review. I turned out to be very tasty, but the original recipe will not result in a doable pie.


I commented on this recipe before stating that I thought the ingredients should yield two pies. I made the recipe tonight and my suspicions were are the adjustments that I recommend. 1) You will need two 9 inch deep-dish pie crusts. 2) You will use the entire can of blueberry pie filling (half on each pie). 3) You will still use 3 bananas (one and half bananas sliced on each pie crust). I followed the rest of the recipe as written and it turned out fine. I didn't have a problem with the granulated sugar as the other reviewer mentioned...if you cream the cream cheese and sugar with a hand mixer it will combine well. With all of this being said...I thought the pie tasted pretty good. Not out of this world, but good. It was very easy to make, it set up well in the refrigerator and the filling didn't run everywhere like many no bake pies. If I make it again, I might try to add more cream cheese to give the filling a little more tanginess like a cheesecake and maybe use a shortbread or graham cracker crust.

Roni Dollface

I love this pie! I made it once for family following the directions to the tee. Then I made it for some friends and changed a few things. I used a ready made graham cracker crust and I put apple pie filling on the top instead of blueberry. It tasted great and everyone enjoyed it but I still think it was better with the blueberries. This recipe is probably good with many variations on fruit.