Banana Cheesecake Pie
Creamy banana cheesecake filling in a buttery graham cracker crust topped with fresh bananas and whipped cream
PRINT PINServings 8
INGREDIENTS
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter melted
- pinch salt.
Filling
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 ripe bananas mashed
- 1 cup heavy cream cold
- 1 tbsp instant banana pudding mix optional
- pinch salt.
Topping
- 2 bananas sliced
- 1 cup whipped cream or whipped topping
- 1 tsp lemon juice for tossing bananas
- caramel sauce optional
- chopped walnuts or pecans optional.
INSTRUCTIONS
Crust
- heat oven to 350 F
- mix graham cracker crumbs sugar melted butter and salt until evenly moistened
- press firmly into a 9 inch pie plate covering bottom and sides
- bake until set and fragrant about 8 to 10 minutes
- cool completely to room temperature.
Filling
- beat cream cheese sugar vanilla lemon juice and salt until smooth and fluffy
- beat in mashed bananas and banana pudding mix if using
- whip heavy cream to stiff peaks then fold into the banana cream cheese mixture until no streaks remain.
Assemble and Chill
- spread filling into cooled crust and smooth the top
- cover and refrigerate until firm at least 4 hours and preferably overnight.
Serve
- toss banana slices with lemon juice and layer over the chilled pie
- finish with whipped cream and optional caramel sauce and nuts
- slice and serve cold.
Notes
1. Use very ripe bananas for the strongest banana flavor. Toss banana slices with lemon juice and add them just before serving to reduce browning. For a firmer no bake set without baking the crust 2. chill the crust 30 minutes and optionally stabilize the filling with bloomed unflavored gelatin. Swap graham crackers with vanilla wafer crumbs for a classic banana pudding flavor. Store refrigerated up to 3 days
Nutrition
Calories: 420kcal | Carbohydrates: 47g | Protein: 6g | Fat: 24g