Blueberry And Banana Cream Cheese Pie

Experience the delightful fusion of sweet and tangy in this Blueberry and Banana Cream Cheese Pie.

A velvety cream cheese mixture, fresh blueberries, and ripe bananas come together in a buttery, flaky crust, topped with a dollop of whipped cream for a truly unforgettable dessert experience.

Ready Time

2 hrs

Yields

8 servings

Ingredients

For the Crust:
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup ice water
For the Filling:
2 ripe bananas, sliced
2 cups fresh or frozen blueberries
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon salt
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
1 large egg
1 teaspoon vanilla extract
For the Whipped Cream:
1 cup heavy cream
2 tablespoons granulated sugar

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Make the crust: In a large bowl, whisk together flour and salt.

Add cold butter and use a pastry blender or your fingers to work it into the flour until it resembles coarse crumbs. Gradually add ice water, stirring with a fork until the dough comes together in a ball.

Wrap in plastic wrap and refrigerate for 15 minutes.

Roll out the crust on a lightly floured surface to a thickness of about 1/8 inch. Transfer to a 9-inch springform pan and trim the edges to fit.

Crimp the edges to form a decorative border.

Chill in the freezer for 10 minutes. Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 20 minutes.

Remove parchment paper and pie weights or beans and bake for an additional 5-7 minutes, or until lightly browned. Make the filling: In a large bowl, combine sliced bananas and blueberries.

In a separate bowl, whisk together sugar, cornstarch, lemon juice, and salt.

Add to the banana-blueberry mixture and toss until they’re evenly coated. In another bowl, beat the softened butter and cream cheese until smooth.

Beat in the egg and vanilla extract until combined.

Arrange the banana-blueberry mixture in the baked pie crust. Spread the cream cheese mixture over the top.

Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.

Make the whipped cream: In a chilled bowl, beat the heavy cream and granulated sugar until stiff peaks form. Allow the pie to cool completely on a wire rack.

Top with whipped cream before serving.

Notes

Make sure to chill your ingredients, especially the butter and cream cheese, to ensure they’re at room temperature when you’re ready to use them. This will help with the mixing process and overall texture of the pie.

Don’t overwork the crust dough, as this can lead to a tough crust.

Stop mixing once the ingredients come together in a ball. When rolling out the crust, be gentle to avoid stretching it too thin, which can cause it to break apart.

Use a pie shield or foil to cover the crust edges during baking to prevent over-browning.

Don’t overmix the filling ingredients, as this can cause the cream cheese to break down and become too soft. Let the pie cool completely before serving to allow the filling to set properly.

You can make the whipped cream ahead of time and refrigerate it until you’re ready to serve.

This pie is best served fresh, but it can be stored in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.