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Ricotta Banana Blueberry Pie

Ricotta Banana Blueberry Pie

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 no-bake ricotta pie, banana blueberry dessert, ricotta banana pie recipe, blueberry ricotta tart, summer fruit pie
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