Strawberry Banana Cream Cheese Pie
A delightful blend of fresh strawberries, bananas, and creamy cheese in a luscious pie.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
Filling
- 8 oz cream cheese softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 ripe bananas sliced
- 1 lb fresh strawberries sliced
Topping
- 1/2 cup whipped cream
- Mint leaves for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure it's ready for the pie crust.
- In a large mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and press evenly into a 9-inch round cake pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar, vanilla extract, and lemon juice, beating until the mixture is creamy and lump-free.
- Arrange sliced bananas evenly over the cooled crust, ensuring even coverage for uniform flavor in each slice.
- Spread the cream cheese mixture over the banana layer, smoothing it out with a spatula to ensure an even surface.
- Arrange sliced strawberries on top of the cream cheese filling, creating a decorative pattern if desired.
- Bake the pie at 350°F (175°C) for 30-35 minutes or until the filling is set. Cool completely before serving.
Serving
- Before serving, garnish with whipped cream and mint leaves. Slice the pie into 8 pieces and serve chilled.
Storage
- Cover and refrigerate any leftover pie for up to 3 days. For longer storage, freeze the pie in an airtight container for up to 1 month.
Notes
Pro Tips: Chill the pie thoroughly before serving for the best texture. Ingredient Substitutions: Swap graham cracker crumbs with vanilla wafer crumbs for a different flavor. How to Serve: Best served chilled with a dollop of whipped cream. Storage & Freshness: Refrigerate leftovers for up to 3 days. Make-Ahead Tips: Prepare the crust and filling separately a day in advance, then assemble and bake the next day.