Rating: 5 stars 4.7
64 Ratings
  • 5 star values: 50
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
20 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
16
Yield:
2 nine inch pies
Advertisement

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.

    Advertisement
  • 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

353 calories; protein 2.8g; carbohydrates 46.3g; fat 18.2g; cholesterol 15.4mg; sodium 111.5mg. Full Nutrition
Advertisement