Banana Cream Cheese Pie Recipe

Banana Cream Cheese Pie Recipe photo by Taste of Home

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"Whenever I make this creamy banana pie topped with a thick strawberry sauce, everyone looks forward to dessert," shares Zahra Sulemanji of Houston, Texas. "The recipe was passed on to me by my mother-in-law."

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Banana Cream Cheese Pie Recipe

Prep: 25 min. + chilling

Yield: 6-8 Servings

25 25

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon lemon juice
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
STRAWBERRY TOPPING:
2 tablespoons sugar
1 teaspoon cornstarch
1-1/4 cups sliced fresh strawberries
5 drops red food coloring, optional

Directions

In a large bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; stir into cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set.
In a large saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 378 calories, 20 g fat (12 g saturated fat), 31 mg cholesterol, 206 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Banana Cream Cheese Pie in Quick Cooking July/August 1999, p52

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.