There’s just something about a cold pie that’s so appealing in the summer. This Blueberry Banana Cream Pie is EVERYTHING y’all! It’s a combination of a crumbly graham cracker crust, sliced bananas, cream cheese, blueberry compote, and freshly whipped cream. What’s not to love about that?!
I make this pie a few times every single summer, and anytime I give someone the recipe they are sold for life! It’s that good y’all!
I highly recommend making this the day it will be served, so the crust is crumbly and the bananas are still a little firm! There is just something about the combination of blueberries and bananas that equals perfection.
Just a warning, you and your guests will definitely be coming back for seconds, so be sure to make plenty to go around! 😉
Blueberry Banana Cream Pie
YIELDS 8 SERVINGS
PREP TIME: 20 MINUTES
COOK TIME: 8 MINUTES
CHILL TIME: 2 ½ 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, softened
1 cup granulated sugar
13 ounces blueberry preserves, such as Bonne Maman
1 pint (2 cups) blueberries
Whipped Cream Topping:
1 cup heavy whipping cream, cold
2 tablespoons granulated sugar
1 teaspoon vanilla
1 teaspoon lemon zest, for garnish
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.
Notes
This pie is best served the same day that it’s made. Can be stored in the refrigerator for up to 2-3 days.
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