Wednesday, July 3, 2013

Blueberry Banana Cream Pie

I hope you are all ready for some serious recipes!  I'm sure I've mentioned before that I live in a MAJOR agricultural area.  I'm talking asparagus, corn, blueberries, strawberries, blackberries, apples, cherries, grapes, hops, peaches, apricots, etc.  My intentions are to fully take advantage of the bounty of the land this summer/fall!  So here's my first blueberry recipe of the year since we just made it back from the berry farm (we picked lots of these babies and are planning on going back for more.  We also got somewhere between 25-30 pounds of cherries.)

This pie turned out super delicious...while eating it, my husband kept saying "this is so good!"  It is an easy one to make, especially since the pie crust was pre-made.  Enjoy!

Blueberry Banana Cream Pie

6 ounces cream cheese, softened (I used reduced fat)
1 can (14 ounces) sweetened condensed milk
3/4 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
1 cup heavy whipping cream, whipped (just whipped, DO NOT add any thing else to it)
2 medium bananas, cut into 1/4-inch slices
2 teaspoons lemon juice
1 cup fresh blueberries
1 prepared Nilla wafer crust
additional blueberries for garnish, optional

In a large bowl, beat cream cheese until smooth. Beat in the condensed milk until smooth.  Then beat in the water and pudding mix. Fold in whipped cream.

In a resealable plastic bag, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice.
Spread with half of the cream cheese mixture into Nilla wafer crust. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers. 

Yield: 8 servings. (Next time I’m going to do 2 pie crusts and double the bananas and blueberries to make 2 pies and top them off with some sweetened whipped cream.  As you can see in the picture these was tons on filling for just one pie)

Recipe Source:  Real Mom Kitchen

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