Blueberry and Banana Cream Cheese Pie

4.8
(64)

These pies freeze well; enjoy one now, and freeze the second pie for use later!

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Prep Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 20 mins
Servings:
16
Yield:
2 to 9 inch pies

Ingredients

  • ½ 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

Directions

  1. Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.

  2. Slice bananas into cooled crusts.

  3. Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.

  4. Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!

Nutrition Facts (per serving)

353 Calories
18g Fat
46g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 353
% Daily Value *
Total Fat 18g 23%
Saturated Fat 10g 52%
Cholesterol 15mg 5%
Sodium 112mg 5%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 8%
Total Sugars 36g
Protein 3g 6%
Vitamin C 2mg 2%
Calcium 28mg 2%
Iron 1mg 6%
Potassium 165mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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