I know what you're thinking...Blueberries & banana's...together...on a pie???
Get over it!:)
(was that a little harsh? Sorry!)
This is one of the best combinations ever! Do not scrunch your nose up until you try it. I can not stress this enough....just trust me, this needs to be made SOON! (And Thanksgiving is right around the corner!) The chiffon layers have a mousse-like tecture that is out of this world amazing!
Your family will thank you for this one...guaranteed!
Blueberry Banana Chiffon Pie
6 ounces cream cheese, softened
1 can (14 oz.) sweetened condensed milk
3/4 cup cold water
1 package (3.4 oz.) instant vanilla pudding
2 cups heavy whipping cream, divided
1/4 cup powdered sugar
2 medium sized bananas, cut into 1/4th inch slices
1 cup fresh blueberries
1 prepared graham cracker crust (9 oz. size)
additional blueberries for garnish, if desired
In your mixer beat 1 cup of the whipping cream until stiff peaks form; set aside.
Beat cream cheese in mixer until smooth. Add the condensed milk and beat until smooth.
Then mix in the water and vanilla pudding mix.
Fold in the whipped cream.
Place bananas in a ziploc bag with the lemon juice and toss until bananas are coated. Drain off excess juice.
Spread half of the cream cheese mixture in the bottom of your graham cracker crust. Top with bananas and blueberries.
Spread the remaining cream cheese mixture over the top of the sliced bananas and blueberries.
Refrigerate for 3 hours or until set.
Once set beat the remaining 1 cup of whipping cream until soft peaks form. Add the 1/4 cup of powdered sugar and then beat until stiff peaks form. Spread on top of pie.
And garnish with blueberries.
Thanks for joining us for day 3 of "We're Thankful for Pie Night" If you missed Day 1 or Day 2...check them out!