This recipe makes two amazing pies that freeze perfectly. Move over Sara Lee. Pecans are pressed into a pie shell and baked. Then sliced bananas are put in, covered with a fabulous cream cheese mixture, and topped with blueberry pie filling.
INGREDIENTS (for 1 servings):
- 1/2 cup chopped pecans
- 3 ripe bananas
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (8 ounce) package cream cheese
- 1 (21 ounce) can blueberry pie filling
- 1 cup white sugar
- 1 recipe pastry for a 9 inch single crust pie
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
Slice bananas into cooled crusts.
Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!