Blueberry and Banana Cream Cheese Pie Chef John Recipes
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| Blueberry and Banana Cream Cheese Pie |
"These pies freeze well; enjoy one now, and freeze the second pie for use later!"
Ingredients :
- 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 white sugar
- 1 recipe pastry for a 9 inch single crust pie
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 4H20M |
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- Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
- 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. Enjoy!
Notes :
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