Banana Cream Cheese Pie
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 8 servings.
Whenever I make this banana cream cheese pie topped with a thick strawberry sauce, everyone looks forward to dessert. The recipe was passed on to me by my mother-in-law. —Zahra Sulemanji, Houston, Texas
Ingredients
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1 package (8 ounces) cream cheese, softened
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1/2 cup sugar
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1 cup mashed ripe bananas (2 to 3 medium)
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1 teaspoon lemon juice
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1 carton (8 ounces) frozen whipped topping, thawed
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1 graham cracker crust (9 inches)
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STRAWBERRY TOPPING:
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2 tablespoons sugar
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1 teaspoon cornstarch
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1-1/4 cups sliced fresh strawberries
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5 drops red food coloring, optional
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 slice: 378 calories, 20g fat (12g saturated fat), 31mg cholesterol, 206mg sodium, 45g carbohydrate (35g sugars, 2g fiber), 3g protein.
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