J Dub’s Blueberry Banana Pie is light and refreshing.
This pie is perfect for Easter Brunch, Mother’s Day, and any of the patriotic summer holidays.
Use your favorite homemade crust recipe (I am still tweaking my recipe to make it easier for non – bakers)
Or if you are in a pinch, purchase a pre-made crust.
I don’t recommend canned blueberry pie filling. Homemade is quick and easy, and therefore, worth it.
This post contains affiliate links. If you click on certain links and purchase a product I recommend, I will receive a small commission.
J Dub’s Blueberry Banana Pie is so light and refreshing. And, perfect for spring.
4 ounces(113 grams) cream cheese softened
8 ounces (227 grams) heavy whipping cream
1/2 cup sugar (99 grams)
1 teaspoon vanilla
8 ounces homemade blueberry pie filling
2 ripe bananas
your favorite crust recipe or store bought crust, baked
- Cream softened cream cheese until fluffy, approximately 3 minutes.
- Gradually add sugar and beat approximately 2 minutes.
- Add vanilla and beat again.
- In a separate chilled bowl, whip heavy cream until light and fluffy about 6-8 minutes.
- Gently fold cream cheese mixture into whipped cream and fold over with mixing spoon until cream cheese mixture is well incorporated into whipped cream.
- Slice bananas into 1/4 inch disks and lay in the bottom and on the sides of the BAKED crust.
- Top bananas with with whipped cream and cream cheese filling.
- Chill the pie for at least 1 hour before topping the pie with homemade blueberry pie filling.
- You can easily double this recipe and make two pies.
- Store pie in refrigerator.
- Any leftover pie can be stored in refrigeratore for up to 3 days.
- Prep Time: 30 minutes (plus 1 hour chilling time)
- Cook Time: 8 minutes
- Category: desserts
- Cuisine: American
Keywords: blueberry banana pie
Try J Dub’s Blueberry Banana Pie and drop me a comment below.
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