Blueberry Cream Pie
Prep time
Cook time
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Serves: 2 pies
  • 2 (9-inch) deep-dish pie shells
  • 2 large ripe bananas, thinly sliced into rounds
  • 1 (8-ounce) package cream cheese, softened
  • 1 stick margarine or unsalted butter, softened
  • ¼ cup confectioner’s sugar
  • 1 teaspoon vanilla
  • 1 (16-ounce) package whipped topping, such as Cool Whip
  • 1 (21-ounce) can blueberry pie filling
  • Sprigs of mint, for garnish
  1. In a preheated 350ºF oven, bake off the pie shells until flaky and browned, about 15 minutes.
  2. Divide the sliced bananas between the 2 shells and layer the bottom.
  3. In a mixing bowl, add the cream cheese and butter and using the back of a fork, blend the two together. Add the sugar, vanilla, and the Cool Whip, and mix to combine thoroughly. Divide the mixture between the 2 pie shells and layer on top of the bananas.
  4. Add half the blueberry pie filling on top of each pie being careful to maintain an edge of cream topping between the filling and outer crust.
  5. Refrigerate for 2 hours and serve garnished with a sprig of fresh mint.
I know what you’re thinking: canned blueberry filling? Trust me on this one; it’s simple, it’s tasty, and the smooth texture just works. Some folks don’t care for Cool Whip, but it works; you run the risk of too much liquid consistency in hand-whipped cream or even the Ready Whip type spray cans resulting in a loose pie filling that won't set. For transporting this dish, cut bamboo skewers into same-size lengths (about 4 inches) and stick strategically into the pie with the blunt ends up. Then simply cover with plastic wrap and the skewers will keep the wrap from sticking to the top of the pie.
Recipe by Acadiana Table at