Blueberry Banana Cream Cheese Pie
This creamy, chilled Blueberry Banana Cream Cheese Pie is an easy and delicious dessert for a hot summer day. It's a great recipe for backyard parties!
Servings: 8 slices
Calories: 416kcal
Ingredients
For the Banana Cream Cheese Filling
- 12 oz. cream cheese room temperature
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- 2 medium bananas peeled and sliced
- 1 9” deep dish pie shell, baked
- fresh blueberries optional garnish
For the Blueberry Sauce
- 2 Tbsp water
- ½ Tbsp cornstarch
- 8 oz. frozen blueberries
- 2 Tbsp granulated sugar
Instructions
For the Banana Cream Cheese Filling
- Using a medium bowl, add cream cheese and sugar; beat using an electric mixer fitted with the paddle attachment until smooth.
- Using a separate bowl, whip the heavy whipping cream using an electric mixer fitted with the whisk attachment until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Place the sliced bananas on bottom and sides of the baked pie shell.
- Pour filling mixture on top of the layer of bananas; use an offset spatula to spread filling evenly to the edges of the pie.
- Cover and chill for 2-3 hours.
For the Blueberry Sauce
- Using a small bowl, whisk together the water and cornstarch until well combined.
- Pour cornstarch slurry into a medium saucepan. Add blueberries and sugar; stir until well combined.
- Place over medium-high heat and bring to a boil, stirring often.
- Once boiling, cook for 1 more minute, stirring constantly.
- Let sauce cool to room temperature before spreading evenly on top of the chilled pie.
- Cover and chill pie for 2-3 more hours or overnight.
- If desired, garnish top of pie with additional fresh blueberries before serving.
Nutrition
Calories: 416kcal | Carbohydrates: 43g | Protein: 6g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 77mg | Sodium: 242mg | Potassium: 238mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1043IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg
