Blueberry and Banana Cream Cheese Pie
Description
This recipe makes two amazing pies that freeze perfectly. Move over Sara Lee. Pecans are pressed into a pie shell and baked. Then sliced bananas are put in, covered with a fabulous cream cheese mixture, and topped with blueberry pie filling.
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
Directions
1
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
2
Slice bananas into cooled crusts.
3
Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
4
Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!