Blueberry Banana Cream Pie
I was pleasantly surprised at what a great combination of bananas and blueberries makes! After all at home, bananas and blueberries are a big deal and we use them in oat bakes, overnight porridge, and for banana and berry smoothies.
Why You’ll Love This Pie
- Quick and Simple: Ready in just 30 minutes, this recipe is perfect for when you need a dessert in a hurry.
- Rich and Creamy: The banana custard provides a velvety texture that pairs perfectly with the fresh blueberry topping.
- Versatile: Ideal for both summer and winter holidays, making it a go-to dessert for any occasion.
For The Perfect Blueberry and Banana Cream Pie
- Milk: Whole milk gives the custard a rich, creamy texture, but you can use plant-based milk for a lighter or dairy-free version.
- Vanilla Extract: This adds depth to the custard, but you could use almond or coconut extract for a twist.
- Blueberries: Fresh blueberries are ideal for the topping, but frozen blueberries work well too, especially in off-season months. Choose those that are firm and full and turn the container upside down to check that there are no crushed, bruised, shriveled or opaque fruit.
What You Need
For the Base
- Biscuits: 180 g crumbled digestive biscuits (Graham crackers can be substituted for a different flavor profile)
- Sugar: 65 g sugar
- Salt: 1 pinch fine salt
- Butter: 85 g melted butter (Can be substituted with margarine or a plant-based butter alternative)
For the Banana Custard
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Dairy: 600 ml whole milk (Substitute with almond or oat milk for a dairy-free option)
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Banana: 1 large banana, mashed adds natural sweetness and flavor. 2 medium bananas, cut into thin rings (For layering in the pie)
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Flavorings: 4 tbsp vanilla extract. This can be reduced or substituted with vanilla bean paste for a richer taste)
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Eggs: 4 large egg yolks are essential for the custard’s thick, creamy texture.
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Dry Ingredients:
- Sugar/Salt: Use 100 g white sugar or adjust based on your sweetness preference. Add also a pinch of salt.
- Cornstarch: 6 tbsp cornstarch so that the custard sets quickly.
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Butter: 55 g butter, divided into pieces to add richness and creaminess to the custard.
For the Blueberry Topping
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Blueberries: 200 g fresh blueberries but frozen blueberries can be used if fresh are not available. Use also 100 g blueberries in syrup to enhance the overall flavor and provides a thicker topping.
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Flavorings: 2 tsp fresh lemon juice (Brightens the flavors; lime juice can be used as a substitute)
For the Cream Topping
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Dairy:
- Cream cheese: 100 g cream cheese (Provides a tangy contrast to the sweet custard)
- Fresh cream: 350 ml fresh cream (Heavy cream is ideal for whipping, but you can use a plant-based cream for a non-dairy option)
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Flavorings:
- Sugar: 2 tbsp icing sugar to sweeten the cream topping. Adjust to taste.
- Vanilla: 1 tsp vanilla extract. You can substitute it with almond extract or omit it.
A Guide How To Make The Blueberry Banana Cream Pie
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Prepare the Base: Preheat your oven to 190°C. Mix the crumbled biscuits, sugar, and salt in a medium bowl. Add melted butter, and stir until the mixture resembles moist sand. Press the mixture into a shallow 22cm cake tin to form an even base. Bake for 10-12 minutes, then cool completely.
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Make the Banana Custard: In a medium saucepan, combine the milk, mashed banana, and vanilla. Heat over medium until steaming. Meanwhile, beat the egg yolks with sugar, cornstarch, and salt until light and fluffy. Gradually whisk in the heated milk mixture. Return everything to the saucepan and cook until thickened. Remove from heat and stir in the butter. Strain the custard through a sieve to remove any lumps. Arrange banana slices on the cooled base and pour the custard over them. Cover with plastic wrap and refrigerate for at least 4 hours.
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Prepare the Blueberry Topping: Combine fresh blueberries, blueberries in syrup, and lemon juice in a bowl. Microwave for 1-1.5 minutes until the blueberries release juice. Let cool to room temperature.
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Make the Cream Topping: Beat cream cheese with icing sugar and vanilla until smooth. Gradually add fresh cream and beat until stiff peaks form. Spread the cream over the custard layer and top with the blueberry mixture. Refrigerate for 30 minutes before serving.
Saving the Blueberry Banana Cream Pie For Later
- Refrigerate: To store the pie, cover it loosely with plastic wrap or aluminum foil and refrigerate for up to 3 days.
- Freeze: For longer storage, you can freeze the pie (without the whipped cream topping) for up to 2 months. Thaw in the refrigerator before serving.
Serving The Blueberry Banana Cream Pie
For a beautiful presentation, decorate the top of the pie with whipped cream stars and rosettes using a piping bag with a star-shaped nozzle. You can also create swirls or dollops of whipped cream around the edges or in the center.
Garnish with fresh blueberries or banana slices for added color and flavor. Serve chilled straight from the refrigerator for a refreshing treat.
Health Info
- Calories: 552
- Sugar: 36.3
- Sodium: 231.4
- Fat: 33.8
- Carbohydrates: 54.9
- Fiber: 2.9
- Protein: 6.4
More Desserts You’ll Love
If you enjoyed this Banana and Blueberry Cream Pie, check out these other delicious dessert ideas:
- Baked Cheesecake with Blackberry Coulis: A blackberry cheesecake that complements today’s pie.
- Italian Lemon Crumb Cake (Sbriciolata): Another quick and creamy option for your dessert table.
- Blueberry Orange Cinnamon Rolls: Sweet treats with lemon icing glaze that are perfect for any occasion.
Get Baking!
Ready to whip up something special? Try this Banana and Blueberry Cream Pie recipe today and enjoy a slice of creamy, fruity goodness. Don’t forget to share your creations—tag us on Instagram @wellbeingbarista and check out the recipe on Pinterest.
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Banana and Blueberry Cream Pie
Description
Ingredients
For the base:
- 180 g of crumbled digestive biscuits
- 65 g of sugar
- 1 pinch of fine salt
- 85 g of butter melted
For the banana custard:
- 600 ml whole milk
- 1 large banana mashed
- 4 tbsp vanilla extract
- 4 large egg yolks
- 100 g white sugar
- 6 tbsp cornstarch
- 1 pinch salt
- 55 g butter divided into pieces
- 2 medium bananas cut into thin rings
For the blueberry topping:
- 200 g of fresh blueberries
- 100 g of blueberries in syrup
- 2 tsp of fresh lemon juice
Cream topping:
- 100 g cream cheese tablespoons icing sugar teaspoon vanilla extract
- 2 tbsp icing sugar
- 1 tbsp vanilla extract
- 350 ml fresh cream
Instructions
For the base:
- Preheat the oven to 190°C. Mix together the cookie crumbs, granulated sugar, and salt in a medium bowl until well combined.
- Add the melted butter and stir until the mixture resembles moist sand. Press the mixture into a shallow 22cm cake tin, using your fingers to form an even base around the edges and bottom of the tin.
- Bake in the preheated oven for about 10-12 minutes, until fragrant and lightly browned around the edges.
- Transfer the baking sheet to a wire rack and let cool completely, about 30 minutes.
For the banana custard:
- Mix the milk, mashed banana and vanilla in a medium saucepan.
- Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture is steaming.
- Meanwhile, beat together the egg yolks, granulated sugar, cornstarch, and salt in a large bowl until light and fluffy, 2 to 3 minutes.
- Pour 1⁄4 of the heated milk into the egg yolk and stir until well blended.
- Then slowly add the remaining milk, beating with a whisk.
- Pour the mixture back into the saucepan, cook over medium heat, stirring with a whisk, until the mixture thickens and begins to simmer, 4 to 6 minutes.
- Remove from the heat and add the butter, stirring constantly with a whisk.
- After having passed it in a fine mesh sieve; discard any lumps and pour the ready cream into a clean bowl.
- Arrange the banana slices in a single layer on the bottom of the cooled base. Spread the custard evenly over the sliced bananas.
- Cover, adhering the plastic wrap directly to the surface of the custard, and refrigerate until the custard has set, from 4 hours to a day.
For the Blueberry Topping :
- Mix the fresh blueberries, canned blueberries, and lemon juice in a medium bowl until well blended.
- Cook in the microwave on maximum power for 1 minute / 1 minute and 30 seconds, until the blueberries release some liquid.
- Let the mixture cool to room temperature, about 20 minutes.
For the cream topping :
- Beat the cream cheese, powdered sugar and vanilla with an electric mixer on medium speed until smooth, about 30 seconds.
- With the mixer running at medium speed, gradually add the cream.
- Increase the speed to medium-high and beat until the cream is firm enough to form stiff clumps, about 2 minutes. Set aside.
- Remove the cake from the refrigerator.
- Top with an even layer of whipped cream.
- Pour the now-chilled blueberry mixture over the whipped cream, and refrigerate until firm, about 30 minutes.
Recipe Notes:
- Buy seasonal berries. Choose those that are firm and full and turn the container upside down to check that there are no crushed, bruised, shriveled or opaque fruit.
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