Blueberry and Banana Cream Cheese Pie

This recipe makes two amazing pies that freeze perfectly. 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.


16 servings


1/2 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 granulated (white) sugar
1 recipe pastry for a 9 inch single crust pie


Preheat oven to 350°F (177°C). Press pecans into unbaked pie shells. Bake 10 to 12 minutes or until light golden brown. Cool completely on wire cooling rack, about 15 minutes.

Slice bananas into cooled crusts.

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

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

Estimated Time

Preparation Time: 20 minutes
Chill Time: 4 hours

Nutritional Information

Amount per serving: Calories: 353; Total Fat: 18.2 g; Cholesterol: 15 mg; Sodium: 112 mg; Total Carbs: 46.3 g; Dietary Fiber: 2.3 g; Protein: 2.8 g

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