Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8″ pies or one 10″-12″ pie, with bananas, creamy filling, and blueberry topping.
Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8" pies or one 10"-12" pie, with bananas, creamy filling, and blueberry topping.

I have so many great memories of my Mom making a wonderful-tasting blueberry banana cream cheese pie for our family! She made this dessert for over 50 years, and I’m so grateful to have her recipe which always brings back good memories (she passed away last year). I have carried on her tradition and made this pie countless times over the past 40 years, as well!

This recipe (as written) can be used to create TWO (8″) pies or ONE jumbo-sized pie (10″-12″). My Mom always made two 8″ pies, so our family of 5 could eat one pie and still have an extra one in the fridge. Sometimes she took the “extra” pie to church potlucks or gave one to friends.

You can make homemade pie crusts if you prefer, but Mom always said the quickest and easiest way to make this dessert is to buy frozen pie crusts at the grocery store and use those!

The pies have a bottom layer of thinly sliced bananas, topped with cream cheese-type filling, and the pies are covered with blueberry pie filling! After the pies are made, they are refrigerated several hours until they are cold and set up, then sliced and served! YUMMY! Here’s how to make a fabulous blueberry banana cream cheese pie (or two!).

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Pre-Bake The Pie Crust

For this recipe you will pre-bake the pie crust or crusts before they are filled. To keep the crusts from “bubbling up and forming air pockets” while they bake, lay a piece of parchment paper on the crust. Pour dried beans onto the parchment paper, enough to fully cover and weigh down the bottom of the crust.

Prebake the pie crusts, (store-bought or homemade) in a preheated 400°F. oven for 11-12 minutes or until the crust is golden brown. Place the pies on a wire rack to cool.

Remove the beans by lifting the parchment paper by the edges and set the paper and beans aside. Let the pie crusts cool completely before continuing. NOTE: The dried beans can be returned to a container and used again, once they have cooled.

Dried beans on parchment paper are used to pre-bake the pie crusts before filling them.Two pie crusts, cooling after being pre-baked.

Layer Banana Slices In Baked Crust

Once the pie crusts have cooled, thinly slice 2-3 bananas and line the pie crust(s) on the bottom and sides with the slices. Arrange the bananas in a single layer so there’s not a lot of space in between. Set the pie crusts aside while you make the filling that goes on top of the bananas.

Thin banana slices are used to line the bottom and sides of the pie crusts.

Make The Cream Cheese Pie Filling

Place 2½ packages (20 ounces total) of softened cream cheese and a cup of granulated sugar in a mixing bowl. Beat them well using an electric mixer until they are fully combined and creamy. Set the bowl aside.

Softened cream cheese and sugar are mixed together until smooth.Cream cheese filling is smooth and fluffy after using an electric mixer.

Now we will need to add 2 envelopes of “Dream Whip”, which is usually found in most grocery stores on the aisles featuring Jello and Pudding mixes. A photo of the box is shown below.

In a SEPARATE bowl, prepare the Dream Whip according to the directions on the box (you will add milk and vanilla extract for each envelope). Beat the mixture very well on high speed until soft peaks form (usually about 4 minutes).

A box of Dream Whip (whipped topping) is used for the next step.The whipped topping is light and fluffy with soft peaks after being beaten with a mixer.

Pour the reserved cream cheese mixture into the bowl of Dream Whip. Use an electric mixer to beat this until all of it is fully combined, very smooth and creamy. This is the filling for the blueberry banana cream cheese pie.

Cream cheese mixture is beaten into the whipped topping using an electric mixer.

Fill The Pie Crusts

MAKING TWO PIES? If you are making two 8″ pies, divide the filling equally between the two cooled pie crusts, spreading it level. You should have enough filling to fill both of the pie crusts, as seen in the first photo below.

MAKING ONE BIG PIE? When you make one big 10-12″ pie, it is a little bit tricky to fill but simply takes a bit more effort. Carefully add the creamy filling, taking extra care to keep it all IN the crust! The filling in the large pie will need you to “TAME” it in place as it is added.

Use a spatula to pull the filling up so it doesn’t completely cover the crimped edges of the pie crust. The pie filling is thick enough to do so and will tend to hold its “shape”. You can see this in the second photo below.

Two pre-baked crusts are filled with the cream cheese pie filling.One very large pie is filled with the cream cheese and whipped topping mixture.

Top Each Pie With Blueberry Pie Filling 

When you are making two pies, evenly divide the blueberry pie filling between the two pies. Spoon the filling into the center of the top of the pie. You will notice the pie filling may spread a little as you add it.

If you’re making two pies, the blueberry filling will not reach all the way to entirely cover the top of the pie. I split the one can between the two pies, then run a knife through the filling (from the middle toward the outside) to create designs on top of each pie.

An 8" blueberry banana cream cheese pie is topped and decorated with blueberry pie filling.

If Making One BIG Pie

When you make one BIG pie, one can of blueberry pie filling will be enough to cover the entire top of the pie. TIP: Level the top, then use a spatula to slightly “lift and shape” the outer edges of the filling to form a higher “barrier” to help keep the blueberry pie filling IN so it doesn’t run over the sides!

A large 10" blueberry banana cream cheese pie is covered with blueberry pie filling.

Chill Then Serve Blueberry Banana Cream Cheese Pie

Place the banana blueberry cream cheese pie (or pies) in the refrigerator and let the pie(s) chill for AT LEAST 4 HOURS (minimum), so plan ahead! The lengthy refrigeration time is vital to ensure the cream cheese filling can become firmer or more “set-up”. for better slicing!

When ready to serve, slice the pie or pies into wedges and serve. We cut the regular 8″ pies into 8 slices each and usually can get 10-12 thin slices out of one 10″-12″ big and tall pie.

After chilling for several hours, the blueberry banana cream cheese pie is sliced for serving.One slice of blueberry banana cream cheese pie on a white plate

I hope you have the opportunity to make blueberry banana cream cheese pie for those you love! It is an absolutely delicious dessert I am confident you will love!

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

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Original recipe source: unknown (got the recipe from my mom who made these pies for over 50 years)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Blueberry Cream Cheese Pie
Prep Time
15 mins
Cook Time
12 mins
Refrigeration Time (inactive prep)
4 hrs
Total Time
4 hrs 27 mins
 

Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8" pies or one 10" pie, with bananas, creamy filling, and blueberry topping.

Category: Dessert
Cuisine: All Cuisines
Keyword: blueberry banana cream cheese pie
Servings: 16 (with 2 eight inch pies)
Calories Per Serving: 230 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 8" pie crusts (regular, NOT deep dish) or one large 10"–12" crust
  • 2 large bananas or 1 more, if needed
  • 20 ounces cream cheese softened
  • 1 cup granulated sugar
  • 2 envelopes Dream Whip
  • 1 cup low-fat milk
  • 1 teaspoon vanilla extract
  • 21 ounces blueberry pie filling (canned)
Instructions
  1. Preheat oven to 400℉. Fill crusts with parchment paper and dried beans to weigh down crust(s) to prevent air pockets forming.

  2. Bake pie crusts at 400°F. for 11-12 minutes or until the crust is golden brown. Transfer to wire racks; cool completely before filling.

  3. Thinly slice 2-3 bananas; line pie crust(s) on bottom and sides with them. Arrange slices in a single layer w/out a lot of space in between. Set pie crusts aside while you make pie filling.

  4. Pie Filling: Place softened cream cheese and sugar in a mixing bowl. Beat very well with electric mixer until fully combined/creamy. Set bowl aside. In a SEPARATE bowl, add Dream Whip powder (2 envelopes), milk and vanilla. Beat very well on high speed until soft peaks form (about 4 minutes). Add cream cheese mixture into Dream Whip. Use an electric mixer to beat well until pie filling is fully combined, smooth and creamy.

  5. MAKING TWO 8" PIES? Divide pie filling equally between 2 cooled pie crusts, spreading it level. Spoon blueberry pie filling over the top of the pies beginning in the CENTER, evenly dividing it between pies. Filling will spread a little as you add it. Decorate as desired.

  6. MAKING ONE BIG 10"-12" PIE? Carefully add pie filling, taking extra care to keep it all IN the crust! The filling will need you to "TAME" it in place as it is added. Use a spatula to pull filling up so it doesn't cover crimped edges of the crust. Filling is thick enough to hold its "shape". Blueberry topping will be enough to cover the entire top of the pie. TIP: Level the top, then use a spatula to slightly "lift and shape" outer edges of the cream filling to form a higher "barrier" to keep the blueberry pie filling IN so it doesn't run over the sides!

  7. Place banana blueberry cream cheese pie(s) in the refrigerator; refrigerate pie(s) for A MINIMUM OF 4 hours to allow filling to set up for easier slicing, then serve and enjoy!

Recipe Notes

NOTE: The caloric calculation was made based on the ingredients used for two 8" pies (16 slices).

Nutrition Facts
Blueberry Cream Cheese Pie
Amount Per Serving (1 slice of 8" pie)
Calories 230 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 139mg6%
Potassium 213mg6%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 32g36%
Protein 4g8%
Vitamin A 230IU5%
Vitamin C 2mg2%
Calcium 81mg8%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8" pies or one 10" pie, with bananas, creamy filling, and blueberry topping.

Blueberry Banana Cream Cheese PieBlueberry Banana Cream Cheese PieBlueberry Banana Cream Cheese Pie

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