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.
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.
Notes
Although a savory baked crust is best in this pie (try our three-ingredient bulk pie crust), you can also use a graham cracker or shortbread crust for an even sweeter pie.