Indulgently creamy, chilled Blueberry Banana Pie with Cream Cheese is the perfect summer pie—cool, refreshing, and flavorful. It gets rave reviews whenever I make it and is my go-to recipe for summer potlucks. This Blueberry Banana Pie recipe makes two pies, so there is plenty for everyone.
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What you need to make Blueberry Banana Pie
- pie crusts
- blueberry pie filling
- bananas
- heavy cream
- cream cheese
- sugar
- vanilla extract
See recipe card for quantities.
Soften 8 ounces light cream cheese. Beat together softened cheese with one cup sugar until smooth.
Beat in two cups of heavy cream and one teaspoon of vanilla extract until stiff peaks form when you pull up the mixture with a spoon or spatula. Set aside.
Slice bananas and layer in the bottom of the baked and cooled pie crusts.
Evenly spread cream cheese mixture over banana slices.
Top with blueberry pie filling. Chill for at least four hours.
Make it your own
Variations you can make include:
- Strawberry - use strawberry pie filling instead of blueberry
- Sweet crust - swap out the savory pie crust for a crushed graham cracker crust or shortbread crust
- Omit the bananas - not a banana fan? Simply omit them or swap them for slices of strawberries
Prep ahead, storage, and freezing
To prepare ahead, make the filling and store it covered in the refrigerator until ready to assemble. Prepare the pie crusts, cool them, and store them covered at room temperature. Assemble the pies and chill for at least four hours before serving.
Blueberry Banana Pie with Cream Cheese will last up to two days covered in the refrigerator.
These ingredients don't stand up well to freezing.
Recipe
Blueberry Banana Pie
Ingredients
- 2 pie crusts
- 8 ounces Neufchâtel cheese (light cream cheese), softened
- 1 cup sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extra
- 3 bananas
- 21 ounces blueberry pie filling
Instructions
- Soften 8 ounces Neufchâtel cheese (light cream cheese).
- Prepare 2 pie crusts and bake as directed. Cool completely.
- In a large bowl, beat together Neufchâtel cheese and 1 cup sugar until smooth.
- Add 2 cups heavy whipping cream and 1 teaspoon vanilla extra and continue beating at high speed until stiff peaks form when you pull up the mixture with a spoon or spatula. Set aside.
- Slice 3 bananas and layer into the cooled pie crusts (1-½ bananas in each crust).
- Spread with cheese mixture.
- Top each pie with half of 21 ounces blueberry pie filling and chill for at least 4 hours.
Victoria
I made this today only I made the 2nd pie with strawberry topping and a graham cracker crust. Both turned out delicious!
Mary Ann
I'm glad you liked it - it is my "go to" pie for warm weather! I have made it with graham cracker crust also and I used a prepared shortbread crust once that was delicious.