Blueberry and Banana Cream Cheese Pie

This recipe makes two amazing pies that freeze perfectly. Move over Sara Lee. Pecans are pressed into a pie shell and baked. Then sliced bananas are put in, covered with a fabulous cream cheese mixture, and topped with blueberry pie filling.

View original recipe on allrecipes.com

dessertamerican

0

Prep Time: 20 minutes

Total Time: 260 minutes

Servings: 16

Nutritional Information

Calories:353 kcal

Carbohydrate:46 g

Cholesterol:15 mg

Fat:18 g

Dietary Fiber:2 g

Protein:3 g

Saturated Fat:10 g

Sodium:112 mg

Sugar:36 g

Unsaturated Fat:0 g

Ingredients

0.5 cup chopped pecans

3 ripe bananas

1 16 ounce package frozen whipped topping, thawed

1 8 ounce package cream cheese

1 21 ounce can blueberry pie filling

1 cup white sugar

1 recipe pastry for a 9 inch single crust pie

Instructions

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

Community Notes

No notes yet. Be the first to share your experience.