Banana Cream Cheese Pie

Super sweet bananas are a natural fit for baking. Our favorite banana desserts range from humble banana bread to this rich, elegant banana cream cheese pie. The recipe creates a perfectly symbiotic relationship between ingredients: Sweet, ripe bananas make an irresistible filling, and the bright acidity of cream cheese balances the fruit.

This pie may look like a banana cream pie—both feature fresh bananas in a creamy filling—but banana cream pie is lighter, featuring a milk-based custard filling topped with a cloud of whipped cream and sliced bananas. This banana cream cheese pie recipe has a thicker, richer cream cheese filling, almost like a no-bake cheesecake (yes, add this to your no-bake pie recipes list!). Whisking whipped topping right into the filling (rather than piling it on top) makes for a lighter, smoother slice. As a bonus, a quick homemade strawberry sauce makes a sweet-tart topping for this fruit dessert.

Banana Cream Cheese Pie Ingredients

• Cream cheese: We love cream cheese pies, which are especially delicious with fruit. If you prefer, you can use low-fat cream cheese. Soften it first for easier blending.
• Sugar: Plain granulated sugar easily dissolves into the thick filling.
• Mashed ripe bananas: Look for ripe bananas with heavily freckled or even black skins. The darker the skin, the sweeter the banana.
• Lemon juice: Lemon juice balances all the sweetness of the banana filling and helps prevent the fruit from discoloring.
• Frozen whipped topping: Thawed whipped topping is more stable than plain whipped cream and lightens up the rich filling, making it silky.
• Graham cracker crust: For this pie, you can use a store-bought pie crust or make a quick homemade graham cracker crumb crust.
• Strawberry topping: Make the delightful strawberry topping with fresh strawberries, sugar and cornstarch. In-season strawberries are best, but lackluster berries work because you cook them into a sweet sauce. Add an optional dash of red food coloring for the brightest sauce.

Directions

Step 1: Make the filling

In a large bowl, beat the cream cheese and sugar until smooth. In a small bowl, stir together the mashed bananas and lemon juice.

Stir the banana mixture into the cream cheese mixture until the texture and color are uniform and smooth. With a large spatula or spoon, gently fold in the whipped topping.

Editor’s Tip: Folding in, rather than stirring, the whipped topping helps preserve air bubbles, resulting in a light, lofty filling (rather than a sodden, dense one).

Step 2: Fill the pie crust and chill

Pour the banana filling into the crust. Cover the pie loosely with storage wrap or foil. Refrigerate for at least one hour or until the filling sets.

Step 3: Make the strawberry sauce

In a large saucepan, whisk the sugar and cornstarch. Stir in the strawberries and food coloring (if desired). Let it stand for five minutes, then bring the mixture to a bubbling boil.

Editor’s Tip: Don’t skip the five-minute wait. Combining sugar with fresh fruit is called maceration, which draws moisture from the berries, making for the juiciest sauce.

Reduce the heat and simmer, stirring constantly, for two minutes or until the sauce thickens.

Step 4: Top the pie and serve

When the sauce is completely cool, drizzle some over the pie. Reserve the remaining sauce to serve alongside slices of pie.

Banana Cream Cheese Pie Variations

• Change the sauce: Other fruit sauces, such as blueberry sauce or raspberry sauce, are tasty here. Or, take the sauce in a different direction: Chocolate and caramel sauces would both be delicious.
• Go crunchy: Alternatively, skip the sauce and top the pie with toasted nuts, such as peanuts or pecans. Toasted coconut flakes are a tasty choice too.
• Swap in a different crust: Any kind of crumb crust works here. Think chocolate crust, spicy gingersnap crust, sweet wafer crust or pretzel crust for a sweet-and-savory spin.

How to Store Banana Cream Cheese Pie

Keep this banana cream pie with cream cheese recipe in the refrigerator, covered loosely with foil or storage wrap. Since the cold will diminish the flavors, remove the pie from the fridge 30 minutes to an hour before serving to let the cream cheese soften slightly and ensure the brightest flavor.

How long does banana cream cheese pie last?

This banana cream pie with cream cheese recipe lasts four to five days in the fridge.

Can you freeze banana cream cheese pie?

Yes, you can freeze banana cream cheese pie. After chilling the pie in Step 2, wrap the pie well in at least two layers (such as storage wrap and foil) and freeze it for up to three months. Defrost the pie in the fridge before serving.

Banana Cream Cheese Pie Tips

What’s the best way to get a clean slice of banana cream cheese pie?

For the cleanest slice of pie, use a serrated knife to cut it. Rinse the blade under hot water and wipe it dry, then dig in to the pie for a deep, confident slice. Rinse and dry the knife between every cut. Use an offset spatula, on which the handle is conveniently angled from the blade, to lift slices easily from the pan.

How can you ripen bananas?

If your bananas are still yellow (or even green!), you can ripen bananas quickly. If you have a day or two to spare, simply pop the bananas into a sealed paper bag. The bag traps the gases released as the bananas sit, hastening the ripening process. Put an apple in the bag to speed it along. If you need bananas immediately, poke holes in the skins and warm the bananas in a low oven or in the microwave. The heat softens the fruit and releases sweetness and juice.