These pies freeze well; enjoy one now, and freeze the second pie for use later!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.

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  • Slice bananas into cooled crusts.

  • Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.

  • Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!

Nutrition Facts

352.9 calories; 2.8 g protein; 46.3 g carbohydrates; 15.4 mg cholesterol; 111.5 mg sodium. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2003
This truly is an excellent pie. Everyone loved it (including me). However I did make a few changes. First I added about 2 teaspoons of vanilla extract to the beaten cream cheese and sugar then I whipped up 2 cups (500 ml) of whipping cream (35%)- instead of the frozen whipped topping - until stiff peaks formed and folded this into the cream cheese mixture. Finally I wanted to take advantage of blueberry season and instead of pie filling I used fresh blueberries (about 1 1/2 pints should do). I arranged them in a circular pattern over the cream cheese mixture and then brushed a red currant jelly glaze over the blueberries. Voila! C'est magnifique! Read More
(50)

Most helpful critical review

Rating: 3 stars
04/12/2004
Found it boring sorry. Needs more bananas and less Cool Whip! Won't make again. Read More
(3)
62 Ratings
  • 5 star values: 49
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/08/2003
This truly is an excellent pie. Everyone loved it (including me). However I did make a few changes. First I added about 2 teaspoons of vanilla extract to the beaten cream cheese and sugar then I whipped up 2 cups (500 ml) of whipping cream (35%)- instead of the frozen whipped topping - until stiff peaks formed and folded this into the cream cheese mixture. Finally I wanted to take advantage of blueberry season and instead of pie filling I used fresh blueberries (about 1 1/2 pints should do). I arranged them in a circular pattern over the cream cheese mixture and then brushed a red currant jelly glaze over the blueberries. Voila! C'est magnifique! Read More
(50)
Rating: 5 stars
09/08/2003
This truly is an excellent pie. Everyone loved it (including me). However I did make a few changes. First I added about 2 teaspoons of vanilla extract to the beaten cream cheese and sugar then I whipped up 2 cups (500 ml) of whipping cream (35%)- instead of the frozen whipped topping - until stiff peaks formed and folded this into the cream cheese mixture. Finally I wanted to take advantage of blueberry season and instead of pie filling I used fresh blueberries (about 1 1/2 pints should do). I arranged them in a circular pattern over the cream cheese mixture and then brushed a red currant jelly glaze over the blueberries. Voila! C'est magnifique! Read More
(50)
Rating: 5 stars
07/24/2003
OH MY GOODNESS DID I DIE AND GO TO HEAVEN? L I HAVE NOT HAD A PIE THIS GOOD SINCE MY MOTHER PASSED ON. TWO THUMBS UP AND 5. I PLAN TO MAKE THIS FOR THE NEXT FAMILY EVENT. GOT A LATE START MAKING IT SO INSTEAD OF CHILLING FOR 4 HRS. I STUCK IT IN THE FREEZER FOR AN HOUR. MY B/F 18M/O AND BROTHER LOVED IT! MAY TRY BANANAS AND PUT A STRAWBERRY PIE FILLING ON TOP NEXT. THANKS SOOO MUCH FOR A WONDERFUL RECIPE.A Read More
(24)
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Rating: 4 stars
07/27/2015
ORIGINAL REVIEW (September 2003): I made this using a graham cracker crust without the pecans and served it on Independence Day. Very easy and fast to prepare!! It was a hit with everyone too. I will make this again and will always consider it whenever I need to throw a dessert together quickly. Thanks! 2015 UPDATE: I continue to make this dessert as requested (especially during the summer) by my family still using two (9-inch) prepared graham cracker crusts (baked for 10 minutes at 350 F) without the pecans but otherwise leaving the recipe unchanged. It is 12 years later still a hit. I always say I'm going to reduce the amount of whipped topping in the cream cheese mixture but I never do. These freeze exceptionally well and I almost always freeze one for a later day. Thank you G.Roberts for a recipe that has such staying power! Read More
(16)
Rating: 5 stars
08/18/2008
I made this to take to a cook-out and it was a huge hit! I made it with "Perfect fect Pie Crust 1" from this site. I used walnuts instead of pecans and made my own blueberry filling with fresh-picked blueberries. I also whipped up cream for the filling instead of using whipped topping. I layered the pie so that the cream was on top and not the blueberries then decorated the top of the pie with banana chips fresh bluberries and walnuts. Thank you! 5 stars! Read More
(10)
Rating: 4 stars
10/29/2003
I liked this "pie" but I think it would taste better with a graham cracker crust! Read More
(6)
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Rating: 4 stars
06/10/2003
This pie is AWESOME! And very quick and easy to make. I used graham cracker crusts and left out the pecans and it was still great! I took to a family pool party and everyone loved it. Will make again for sure. Read More
(5)
Rating: 5 stars
08/10/2006
Omitted bananas and this was exactly like a pie my aunt used to make for holiday gatherings. Thanks so much for sharing this delicious recipe! My kids devoured it and I loved it just as much. Read More
(4)
Rating: 5 stars
08/29/2002
This was such a hit at our family gatherings over Thanksgiving. Read More
(4)
Rating: 5 stars
10/17/2005
This recipe is amazing but I used 500ml whipping cream in place of the frozen whipped topping as recommended by another reviewer. The result was a simple to make but superb tasting pie! Read More
(3)
Rating: 3 stars
04/12/2004
Found it boring sorry. Needs more bananas and less Cool Whip! Won't make again. Read More
(3)