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Ricotta Banana Blueberry Pie

Ricotta Banana Blueberry Pie

Amanda S
This Ricotta Banana Blueberry Pie combines the subtle sweetness of ripe bananas, the burst of tangy blueberries, and the creamy richness of ricotta cheese to create a dessert that's both sophisticated and comforting. With a graham cracker crust and a luscious ricotta filling layered with fresh fruit, it’s a perfect balance of creamy texture and fresh fruit flavor.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 380 kcal

Equipment

  • 9-inch pie dish
  • Medium bowl
  • Measuring cup
  • Large bowl
  • Small saucepan
  • toothpick
  • Oven
  • Refrigerator

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 14 full sheets
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • pinch salt

For the Filling

  • 16 oz whole milk ricotta cheese strained overnight if possible
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 zest lemon zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • 2 units ripe but firm bananas sliced
  • 1 1/2 cups fresh blueberries plus extra for topping
  • 2 tbsp honey
  • 1/4 tsp cinnamon optional

Instructions
 

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and salt, then pour in melted butter. Mix until the texture resembles wet sand and holds together when pressed.
  • Press the graham cracker mixture firmly into a 9-inch pie dish, covering bottom and sides evenly. Use the bottom of a measuring cup to compress the crumbs. Bake for 8-10 minutes until lightly golden. Let cool completely.
  • In a large bowl, beat the ricotta cheese until smooth and fluffy (about 2 minutes). Gradually add powdered sugar, vanilla extract, lemon zest, and lemon juice. Ensure ricotta is well-strained and at room temperature for silky texture.
  • Arrange sliced bananas in an even layer over the cooled crust. Reserve about 1/4 cup of the ricotta mixture, then spread the remaining ricotta filling gently over the bananas.
  • In a small saucepan, combine 1 cup blueberries with honey and optional cinnamon. Cook over medium heat for about 5 minutes until berries burst and create a sauce. Remove from heat, fold in remaining 1/2 cup fresh blueberries, and cool for 10 minutes.
  • Spoon the blueberry mixture over the ricotta layer. Dollop reserved ricotta around the edge and swirl with a toothpick for decoration. Refrigerate for at least 2 hours or overnight to set and meld flavors.
Ricotta Banana Blueberry Pie
Ricotta Banana Blueberry Pie

Notes

For a tangier flavor, substitute some ricotta with Greek yogurt. For dairy-free, use coconut cream instead. Frozen blueberries can substitute fresh but fresh yields better texture and flavor.
Store covered in refrigerator up to 3 days. Prepare crust and filling separately in advance if desired. Freezing finished pie not recommended.

Nutrition

Serving: 1SliceCalories: 380kcalCarbohydrates: 42gProtein: 8gFat: 20gSaturated Fat: 12gCholesterol: 55mgSodium: 170mgPotassium: 220mgFiber: 2gSugar: 28gVitamin C: 22mgCalcium: 15mgIron: 4mg
Keyword banana blueberry dessert, blueberry ricotta tart, no-bake ricotta pie, ricotta banana pie recipe, summer fruit pie
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