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 8 minutes.

Pie Filling:

• Heat up the blueberry preserves in a small saucepan over medium-low heat, stirring constantly with a wooden spoon. Heat until the berries begin to break down and the sauce develops a thinner, pourable consistency.
• Add the fresh blueberries to the saucepan. Stir over heat for 30 seconds, then set aside to cool.
• 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 blueberry compote over the cream cheese mixture and smooth with a knife.
• Refrigerate for at least 2 hours before topping with whipped cream.

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 & freshly grated lemon zest.
• Return to the refrigerator for 30 minutes and serve immediately.