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 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, 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
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.
Notes
This pie is best served the same day that it’s made. It can be stored in the refrigerator for up to 2-3 days.
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