Thursday, March 28, 2013

Easter & Blueberry Banana Cream Pie

Easter means Pie.  I am looking for a delicious Easter Pie to feature on this blog.  I won't be making it until after Easter so that there is plenty of Ricotta available for this special time of year. (If you don't know what I am talking about stay tuned.) Please submit your recipes by comment or email to  Thanks and Happy Easter!

The following is not a goat cheese recipe, but it is a Pie Recipe!

Ingredients (4 four inch pies):


1 1/4 C Flour 
1/2 t Salt
1 T Sugar
1/4 C Ice water
1 Stick of unsalted butter, cut into about 8 or 10 pieces. (Keep the butter refrigerated)


1 C whipping cream
8 oz cream cheese, soft
1/2 t Vanilla extract
1/3 C Sugar


1-2 Bananas
2 C Blueberries


Mix together dry ingredients. Add in butter, and mix well. Slowly add in ice water. The crust should mold together if you press on it.  Put it in a ball, and refrigerate for 30 minutes. 

Preheat oven to 350. Grease the pans.

Roll out dough until it is about 3mm thick (lets be honest, I just rolled it out so it was thin enough) and then cut out 5 inch circles and mold it into the pie tins. 

You might need to trim the excess dough coming out of the tins. Just do what makes sense, and what looks good.

You might also consider putting pie weights down, since you are baking these pies just for the crust.

Bake for 20-25 minutes, or until crust is golden. 

Mix whipping cream with a whisk until firm peaks are formed. Remove from bowl, and put cream in fridge.

Whisk cream cheese in the same bowl until light and fluffy. Add sugar and vanilla. Keep mixing until smooth. 
Fold in whipped cream into the cream cheese mixture. 

Cut Bananas and line at the bottom of the cooled pie crust. Add cream on top, making sure it is smooth. Put lots and lots of blueberries on top (you should probably put as many as you can on there). 

Let set in refrigerator for an hour, mine were in there a lot longer and were not soggy in the least bit. 


Recipe courtesy of Camilia Lund

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