Cook.Eat.Write.Repeat: Banana Blueberry Pie

Kaitlyn Rosas, Multimedia Editor

Banana Blueberry Pie
Recipe by Carolina Gallegos (UTSA Honors College Student)

Prep time: 20 min
Cooking time: 12 min


2 cups of graham cracker crumbs
1 ½ stick of butter (salted or unsalted)
3-4 bananas depending on pie tin size
1 package of cream cheese (8oz)
1 (8oz) tub of cool whip
½ cup of powdered sugar
½ a lime
½ cup of crushed pecans
1 can of blueberry fruit filling/topping

Steps for crust
In a bowl, mix graham cracker crumbs, butter and ¼ cup of pecans and mix until the crumbs are fully combined with other ingredients and have a dough-like texture.
Place that into your preferred pie container (tin/pan) and bake that at 350 degrees Fahrenheit for 12 minutes.

Steps for cream filling
In a bowl, mix the cream cheese, powdered sugar, ⅔ tub of cool whip and half a lime

Steps to assemble pie: Once pie crust has cooled, cut your bananas into slices and layer them over the bottom of pie crust.
Add a layer of the cream filling Then add a layer of crushed pecans that were set aside from the crust mixture (¼).
Keep alternating between layers of bananas, cream filling and pecans until you run out of banana slices or pecans.
Make sure the last layer you add (top layer) is of the cream filling.
Add the can of blueberry filling/topping over the top and spread until the cream layer is completely covered.
Lastly decorate the edges with the rest of the cool whip that was set aside (⅓ tub).
Let refrigerate for 15 minutes and enjoy.

Footage courtesy of Carolina Gallegos
Video editor- Kaitlyn Rosas
Multimedia Editor- Kaitlyn Rosas

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