Blueberry and Banana Cream Cheese Pie

This pie is an easy and delicious way to show off summer’s bounty of fresh blueberries. A creamy banana filling is nestled in a buttery graham cracker crust, and the whole thing is topped with billows of whipped cream.

Ingredients

  • 1 cup chopped pecans
  • 3 ripe bananas
  • 1 (16 ounce) package cream cheese, softened
  • 1 (21 ounce) can blueberry pie filling
  • 1 cup white sugar
  • 1 recipe pastry for a 9 inch double crust pie

Instructions

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Press pecans into unbaked pie shells.

3. Bake at 350 degrees Fahrenheit (175 degrees Celsius) until light brown.

4. Slice bananas into cooled crusts.

5. Cream sugar and cream cheese together, then add nondairy whipped topping to mixture.

6. Pour mixture over bananas in both pie pans and top pies with blueberries before chilling for at least 4 hours or freezing for later use

Nutrition Facts

  • Serving size: 1 slice
  • Calories: 644
  • Fat: 38 g
  • Cholesterol: 98 mg
  • Sodium: 350 mg
  • Potassium: 536 mg
  • Carbohydrates: 61 g
  • Fiber: 4.5 g
  • Sugar: 32 g
Blueberry and Banana Cream Cheese Pie
See also  Banana Mud Ice Cream

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