Waaaaaaay back in the day, in the 80’s, my mom had a slice of a pie that some very nice lady made. I don’t know if it was a baby shower, or RCIA meeting, or what. She got the recipe, and frankly – my family would never be the same.
My mom (famous for being the world’s best nurse and giving wonderful advice, but NOT generally revered as a gifted cook) used to make it for New Year’s Day every year. Everyone loved it, every time. I recall one blissful year, my cousin and I sat down to a tin half full of the pie – and we didn’t get up until it was an empty tin. I think at the time we both had baby teeth but we STILL talk about it.
The pie faded away for a while. Why, I couldn’t say. Perhaps the pie gods were jealous to see mere mortals feasting on one of the treasured treats of the pie heavens? (Also, if you’re bored with my story, just scroll down for the recipe, duh.) But after my cousins and I had grown up, and were getting engaged and married, and planning holidays ourselves, I brought the old girl back. When I surprised everyone with it, family who were there at the beginning wept tears of joy and kissed my feet (kinda). New significant others scratched their heads and accused us of overreacting- until they tasted it. The beautiful pie is now here to stay, and I’ve placed a safeguard ensuring her long life – I taught my 12-year-old how to make it.
I’m telling you, people have asked around who made this incredible pie and crossed the room to seek me out. That sounds like an exaggeration, but it’s not. And I haven’t even told you the best part. Wanna know?
IT IS SUPER, SUPER EASY.
Like, I’ve whipped it up during Thanksgiving parade commercial breaks easy. To tell y’all the truth, I’d make it once in a while if it was difficult, but this thing is such a breeze, I must make it for every holiday between Thanksgiving and Mardi Gras. (And I have a niece that requested a form of it made into birthday cake) In my family, we just call it “The Pie.” As in: “Ok, so you’ll bring The Pie, and what else? Cookies?”
Alright, enough with this chitchat. Let’s get down to it.
*Bonus* The recipe makes TWO pies!!!!
- Package 2 Frozen Pie Shells
- 16 oz cream cheese
- 16 oz Whipped topping
- 1 cup powdered sugar
- Vanilla extract (I don’t know the measurement. A tsp? A Tbsp?)
- 1 can blueberry pie filling
Bake the shells. Mix softened cream cheese and whipped topping together, add powdered sugar and vanilla (to taste, I guess. Not too much).
Slice bananas and line on the bottom of the cool pie shells. (*You can skip this step if you hate bananas) Spoon mixture on top of the bananas and smooth a little. Open can of blueberry pie filling and carefully spread on top of white mixture, equal amount both pies.
Chill overnight, or don’t, depending on how messy you want it. Definitely refrigerate after making, though.
….and that’s it. The hardest thing is baking the pie shells and finding someone to lick the beater.