Blueberry Banana Cream Pie

Jessica and I collaborated on this one, and it turned out so light and delicious.  It’s another great summer dessert.

Blueberry Banana Cream Pie

Total Time: 1 hour

Yield: Serves 8-10

Ingredients

    Cream layer
  • 4 oz cream cheese, softened
  • 1/3 cup sugar
  • 2 medium bananas, mashed
  • 1 tsp fresh lemon juice
  • 1/2 tsp vanilla
  • Pinch salt
  • 1 cup cream, whipped
  • 1 (9 inch) pie shell, baked
  • Blueberry topping
  • 3 cups frozen blueberries
  • 1 TBSP lemon juice
  • 2 TBSP instant tapioca
  • 1/3 cup white sugar
  • 3 TBSP brown sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 TBSP butter

Instructions

    Cream layer
  1. Combine first 6 ingredients well.
  2. Fold in whipped cream.
  3. Spread in bottom of baked pie crust. Refrigerate. Jessica used a graham cracker crust, and it worked very well.
  4. Blueberry topping
  5. Combine first 6 ingredients in a small saucepan. Heat on medium, stirring until thickened. Taste for sugar content while heating and correct if necessary.
  6. Remove from heat and stir in 1 tsp vanilla and butter.
  7. Cool slightly, then spread on cream layer and refrigerate.
http://www.centexcooks.com/blueberry-banana-cream-pie/