My husband celebrated a birthday a couple weeks ago, and he dropped a not-so-subtle hint about what dessert he would like to celebrate with – a blueberry banana cream pie. It’s his favorite, and I’m ashamed to admit that it’s been several years since I last made it for him.
I think this recipe must be a southern thing because, before I came to Texas, I had never heard of a blueberry banana cream pie. It’s a variation on a no-bake cheesecake, super easy to make, and always delicious.
Blueberry Banana Cream Pie
Ingredients:
- Pie shell, baked and cooled
- 1 banana, sliced
- 1 can blueberry pie filling
- 1 8 oz pkg cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped, whipping cream
Instructions:
- Bake and cool pie shell.
- Make filling.
- Whip cream cheese and powdered sugar until all is combined and no lumps remain.
- Whip whipping cream until stiff peaks form, measure out 1 cup, and gently stir into the cream cheese mixture. (Hint: whipping cream will come together faster and easier if you chill the mixing bowl first.)
- Slice banana and arrange the slices to cover the bottom of the pie crust.
- Add cream cheese filling and smooth to fill pie shell
- Pour half a can of blueberry pie filling on top and spread to cover evenly.
- Chill until ready to serve.
