Banana Breeze Pie
Banana Breeze Pie is a no bake creamy, custard like banana pie that uses cream cheese, sweetened condensed milk and lemon juice for the filling. The filling is creamy & sweet with a lemony citrus undertone. Plus then there are the bananas! This no bake banana pie gets it’s name (Banana Breeze Pie) because it’s a breeze to make and is considered a shortcut to banana cream pie.
Servings: 12 servings
Ingredients
Graham Cracker Crust
- 1 ½ cups (170g) graham crackers crumbs about 9 graham crackers
- ¼ cup (50g) sugar
- ½ cup (113g) unsalted butter 1 stick, melted
Pie Filling
- 3-4 large bananas
- 8 oz (226g) cream cheese softened
- 14 oz sweetened condensed milk
- ⅓ cup (79ml) lemon juice
- ½ Tbsp vanilla extract
Whipped Cream
- 1 cup (236ml) heavy cream
- ¼ cup (28g) powdered sugar
Instructions
Graham Cracker Crust
- If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 1 & 1/2 cups of crumbs. In a small bowl, combine the crumbs with the sugar and melted butter, mix well until incorporated.1 1/2 cups (170g) graham crackers crumbs, 1/4 cup (50g) sugar, 1/2 cup (113g) unsalted butter
- Press the crust into an un-greased pie pan. Use your fingers and the bottom of a flat cup to evenly distribute the mixture on the bottom and the sides of the pan. Make sure the pie mixture is really compacted.
- Place the pie pan in the freeze while making the filling. If you’re preparing the crust days or hours in advance, cover the pie pan with foil or plastic wrap and place in the freezer.
Pie Filling
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, 1-2 minutes. Add in the sweetened condensed milk, beating again until mixed. Add in the lemon juice and vanilla, beat again until well combined.8 oz (226g) cream cheese, 14 oz sweetened condensed milk, 1/3 cup (79ml) lemon juice, 1/2 Tbsp vanilla extract
- Slice 2 bananas, line the crust with the banana slices. If you need to slice another banana to completely cover the crust, do so. Pour the filling on top of the crust. Refrigerate for 4 hours or cover with plastic wrap and freeze for 4 hours up to overnight.3-4 large bananas
Whipped Cream
- Before serving the pie, remove the pie from the freezer and place in the fridge while prepping the whipped cream.
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes. Remove the bowl from the freezer. Add the heavy cream and powdered sugar, beat with an electric mixer for 4-7 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.1 cup (236ml) heavy cream, 1/4 cup (28g) powdered sugar
- Transfer the whipped cream to a piping bag fit with a wilton 1M tip. Pipe whipped cream swirls around the edge of the pie.
- Slice a banana and top each whipped cream swirl with a banana slice. Serve. Refrigerate leftovers.
Video
Nutrition
Calories: 410kcal | Carbohydrates: 42g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 181mg | Potassium: 314mg | Fiber: 1g | Sugar: 32g | Vitamin A: 891IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 1mg