Blueberry Banana Pie
Indulge in the delightful harmony of flavors with this Blueberry Banana Pie, a creative twist on traditional fruit pies that combines the sweet, tangy burst of fresh blueberries with the creamy richness of ripe bananas. Nestled in a flaky, golden crust and infused with hints of vanilla and cinnamon, this recipe strikes the perfect balance between comfort food and gourmet dessert. The luscious blueberry filling, gently thickened and layered over slices of banana, creates a stunning visual and textural contrast that’s sure to impress at any gathering. Easy to prepare in just over an hour, this pie is a versatile treat—serve it warm with a dollop of whipped cream or cold with a scoop of vanilla ice cream for a dreamy dessert experience.
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Recipe Information
Ingredients
- 1 whole Pie crust (pre-made or homemade)
- 2 cups Fresh blueberries
- 3 medium Ripe bananas
- 0.5 cups Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Unsalted butter
- 1 large Egg (for egg wash, optional)
- 1 tablespoon Water (for egg wash, optional)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges if necessary and flute or crimp the edges. Set aside.
In a medium saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, and lemon juice.
Cook the mixture, stirring frequently, until it thickens and the blueberries start to burst, about 5–7 minutes. Remove from heat and stir in the vanilla extract and ground cinnamon. Set aside to cool slightly.
Peel the bananas and slice them into 1/4-inch thick rounds.
Layer the banana slices evenly across the bottom of the prepared pie crust.
Pour the blueberry mixture over the bananas, spreading it evenly with a spatula.
Dot the top of the blueberry filling with small pieces of unsalted butter.
If desired, prepare an egg wash by whisking together the egg and water in a small bowl.
Brush the edges of the crust with the egg wash for a golden, glossy finish.
Place the pie on the middle rack of the preheated oven and bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set.
Serve the pie warm or at room temperature. Optional: Top with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 357.1 g | 130% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 177.0 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 100 mg | 8% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1706 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
