Strawberry Banana Cream Pie

Y’all this Strawberry Banana Cream Pie is what dreams are made of! 😍🍓🍌🍰 Let me break down all of the delicious layers...

Graham cracker crust - made from scratch of course ;)
+ Banana slices
+ Sweetened cream cheese
+ Strawberry compote
+ Freshly whipped cream
= a little slice of HEAVEN

This dreamy pie is the PERFECT sweet treat to make for your special someone on Valentine’s Day! BONUS: Besides baking the graham cracker crust for 10 minutes -- this pie is a “no-bake” dessert. 🤗

Strawberries paired with bananas equals an AMAZING flavor combination! That's why every smoothie place I've ever been to has a strawberry banana smoothie on the menu. I think it has something to do with the banana's sweet & smooth texture contrasted with the strawberry’s tartness & fresh burst of flavor! 💗

You can most definitely make this pie ahead of time, but I would highly suggest making it the same day that you are going to serve it! Cannot wait for y'all to try this! Be sure to tag @petitesouthernkitchen on Insta stories if you make this recipe! ❌⭕️❌⭕️

Strawberry Banana Cream Pie

Yields 8-10 servings
Prep time: 30 minutes
Cook time: 10 minutes
Chill time: 2.5 hours

INGREDIENTS
Graham Cracker Crust
Vegetable oil spray
1 ½ cups crushed graham crackers (1 sleeve about 32 squares)
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
⅛ teaspoon coarse kosher salt

Pie Filling
2-3 bananas, sliced
8 ounces cream cheese, at room temperature
1 cup granulated sugar
13 ounces strawberry preserves, such as Bonne Maman
2 cups fresh strawberries, diced
1 tablespoon cornstarch

Whipped Cream Topping
1 cup heavy whipping cream, cold
2 tablespoons granulated sugar
1 teaspoon vanilla
Pinch of coarse kosher salt

Garnishes
Fresh strawberries, halved
Banana slices

NOTES
Store in an air-tight container in the refrigerator for up to 3-4 days.

DID YOU MAKE THIS RECIPE?
Tag @petitesouthernkitchen on Instagram

INSTRUCTIONS
Graham Cracker Crust
Preheat oven to 350 degrees. Lightly spray a 9-inch pie dish with vegetable oil.

Mix together the crushed graham crackers, sugar, and salt until combined. Stir in the melted butter until well blended.

Pour into the pie dish. Use a metal measuring cup with straight sides to evenly press it into the pan.

Bake for 10 minutes.

Set aside & let cool.

Pie Filling
Heat up the strawberry preserves in a small saucepan over medium-low heat, stirring occasionally with a wooden spoon. Heat until the preserves start to break down and the sauce develops a thinner, pourable consistency.

Add the fresh strawberries that have been cut into quarters to the saucepan. Stir over heat for 30-60 seconds, turn the heat off.

Stir in the cornstarch.

Pour the strawberry compote into a heat & freezer proof bowl or container. Place in the freezer to cool for 15 minutes.

Meanwhile, line the bottom of the crust with a single layer of banana slices.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Slowly add the sugar 1/3 cup at a time. Mix until combined.

Spread the cream cheese mixture over the banana slices in an even layer.

Pour the strawberry compote over the cream cheese mixture and smooth with a knife.

Whipped Cream Topping:
Wait to make the whipped cream topping until 30 minutes before serving.

In the bowl of an electric mixer fitted with the whisk attachment, combine the cold heavy cream, sugar, and vanilla extract.

Whisk together on high speed until soft peaks form when you lift the whisk attachment out of the bowl.

Spread the whipped cream on top of the cooled pie. Leave a 1/2 inch rim around the crust, so the pie filling will show.

Garnish with banana slices & halved strawberries.