Blueberry-Banana Pie

This no-bake blueberry banana pie layers sweet cream cheese, fresh banana slices, blueberry pie filling, and whipped cream in a pre-baked pastry shell. It’s assembled in minutes and chills until set.

The cream cheese base is the foundation. Beat it with sugar until genuinely light and fluffy so it spreads easily and creates a smooth, tangy layer that the bananas sit on. That cream cheese barrier also helps keep the crust from getting soggy.

Slice the bananas evenly and arrange them over the cream cheese in a single layer. The blueberry pie filling goes over the bananas, creating a jewel-toned fruit layer that holds everything in place. Whipped cream on top finishes it off.

Chill the assembled pie for at least two hours so the layers set and the slices hold together when cut.

Kitchen Tips

• Soften the cream cheese completely at room temperature so it beats smooth with no lumps
• Toss banana slices in a little lemon juice to prevent browning
• Use a cooled, fully baked pie shell so it stays crisp under the cream cheese
• Cut with a sharp knife dipped in hot water for clean slices

Variations

• Use cherry or strawberry pie filling instead of blueberry
• Swap the pastry shell for a graham cracker crust
• Fold whipped cream into the cream cheese mixture for a lighter, mousse-like base