One of my very, very, very favorite recipes is my Grandmother’s Strawberry Banana Pie. She has probably been making this little pie for over 50 years. We count on it every summer when we’re swimming and eating outdoors. It is one of our family’s staple recipes. Well, since we love it so much and since it’s been years since I’ve blogged it, I decided to put a new spin on the classic. This time, I mixed and matched the recipe into a blueberry version. Same simple recipe, just with a new berry. You want to know what else I love about this recipe? You could do a combination of both fruit and it would be a very Red, White and Blue recipe for your patriotic holidays 🙂 .
This pie is best when made in advance, so I would recommend you putting it together 24 hours prior to serving. You should also go ahead and make two…because it will be devoured!
This recipe makes one pie.
1 prepared pie crust, baked and ready to go (either store-bought or homemade)
3 oz of cream cheese (so about half an 8 oz block), softened
the juice of 1 lemon
1 ½ cups sugar
1 large Cool Whip, thawed a bit
2 bananas, sliced
2 cups of fresh blueberries