BANANA BLUEBERRY PIE
Light, easy and delicious. A neighbor brought this recipe to me when I moved into my house 35 years ago and it has been a favorite ever since.
Provided by LILOLEARKIE
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the cream cheese and sugar until light. Prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture.
- Place a layer of sliced banana into the bottom of each pie shell. Spoon half of the cream cheese mixture into each pie, and spread evenly. Spoon half of the blueberry pie filling over each pie in an even layer. Cover the tops of the pies with the thawed frozen whipped topping. Chill until serving.
Nutrition Facts : Calories 507.8 calories, Carbohydrate 69.6 g, Cholesterol 20.5 mg, Fat 24.1 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 12.8 g, Sodium 231 mg, Sugar 46.9 g
ROSE LEVY BERANBAUM'S FRESH BLUEBERRY PIE RECIPE - (4.4/5)
Provided by kelsa94
Number Of Ingredients 16
Steps:
- PIE CRUST: Divide the butter into two parts, about two thirds to one third (5 tablespoons and 3 tablespoons). Cut the butter into 3/4-inch cubes. Wrap each portion of butter with plastic wrap, refrigerate the larger amount and freeze the smaller for at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes. Place a medium mixing bowl in the freezer to chill. Place the flour, salt, and optional baking powder in another medium bowl and whisk to combine them. Use a pastry cutter or rub the mixture between your fingers to blend the larger portion of the butter into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter from the freezer, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm. Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the ice water and vinegar onto the mixture, tossing it lightly with a rubber spatula. Spoon the loose mixture back into the plastic bag. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Wrap the dough with plastic wrap, flatten it into a disc and refrigerate for at least 45 minutes, preferably overnight. This dough can be stored, refrigerated, up to 2 days; frozen, up to 3 months. CRUST: Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers (or just fold it under). Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours. Preheat the oven to 425°F at least 20 minutes before baking. Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed. Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white -- this will help keep the bottom crust from getting soggy FILLING: Measure out 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside. When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries. Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust. Serve with whipped cream if desired. This pie can be stored at room temperature for up to 2 days.
CREAMY BANANA-BERRY PIE
Cool, creamy and topped with bananas and fresh blueberries, this pretty pie from our Test Kitchen is lighter than air and sure to melt all resistance to dessert!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Unroll pastry on a lightly floured surface. Sprinkle with pecans; lightly roll pecans into pastry. Transfer to a 9-in. pie plate. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, combine the milk, sour cream and sugar substitute. Gradually whisk in dry pudding mix. Fold in whipped topping. , Place lemon juice in a small bowl. Slice bananas into juice and stir gently to coat. Set aside 1/3 cup; spoon remaining banana slices into the crust. Top with pudding mixture, blueberries and reserved banana slices. Cover and refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 263 calories, Fat 13g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 266mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
BLUEBERRY BANANA PIE
A no-bake cream cheese pie with sliced bananas, topped with blueberry pie filling and whipped cream.
Provided by PEMS
Categories Desserts Pies No-Bake Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, combine cream cheese and 1/3 cup sugar. Beat until fluffy. Spoon mixture into baked pie shell and spread evenly. Arrange banana slices on cream cheese layer. Spread pie filling on top of banana slices
- In a medium bowl, combine 1 cup cream and 1/2 cup sugar. Beat until stiff. Spread whipped cream on top of pie. Chill in refrigerator until ready to serve.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 54.1 g, Cholesterol 71.6 mg, Fat 28.7 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 15 g, Sodium 220.3 mg, Sugar 36.7 g
BANANA BLUEBERRY PIE
"This light fruity dessert is so simple to prepare," writes Priscilla Weaver, Hagerstown, Maryland. "It makes two, so you have one pie for guests and a second to enjoy the next day."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 pies (8 servings each).
Number Of Ingredients 7
Steps:
- In a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and bananas. Pour into pastry shells. Spread with pie filling. Refrigerate for at least 30 minutes. Just before serving, garnish with blueberries, mint and bananas if desired.
Nutrition Facts : Calories 297 calories, Fat 14g fat (8g saturated fat), Cholesterol 21mg cholesterol, Sodium 152mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY BANANA PIE
Make and share this Blueberry Banana Pie recipe from Food.com.
Provided by Christy March
Categories Pie
Time 20m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Bake pie crust.
- Slice bananas and fill bottom of pie shell and set aside.
- Combine sugar and cream cheese with fork until blended and set aside.(It's easier to mix when the cream cheese has been softened at room temperature.)
- Prepare 1 envelope of Dream Whip according to package directions.
- Combine the cream cheese/sugar mixture with the Dream Whip mixture and then top banana filled pie shell with it.
- Now top center of pie with the blueberry pie filling.
- Place in refrigerator until ready to eat.
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