Ingredients
- 1 graham cracker crust (9 inch)
- Banana layer:
- 2 tablespoons butter
- 2 1/2 cups sliced bananas
- 1/4 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon pumpkin pie spice
- Cream cheese layer:
- 2 packages (8 oz each) cream cheese, room temperature
- 6 eggs, room temperature
- 1 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons vanilla
- 1/3 cup all-purpose flour
Directions
Heat oven to 350°. Banana layer: Heat butter in large nonstick skillet over medium heat. Add bananas; cook, stirring gently, until soft, about 2 minutes. Do not mash. Add sugar, lemon juice and pie spice. Cook, stirring gently, until mixture thickens, 1 to 1 1/2 minutes. Spread evenly in bottom of crumb crust. Cream cheese layer: Combine cream cheese, eggs, sugar, lemon juice and vanilla in mixer bowl. Beat on high speed until well blended. Reduce speed to low. Beat in flour just until blended and no streaks of flour remain. Pour over banana mixture. Carefully place pie on rack in center of 350° oven. Bake until knife inserted midway between center and edge of pie comes out clean, 40 to 45 minutes. Cool completely on wire rack. Refrigerate, loosely covered, until firm, several hours or overnight.
Recipe provided by American Egg Board.
