Ingredients for the Pie:
- 1 Graham Cracker Crust (9-inch)
Ingredients for the Banana Layer:
- 2 tbsp. butter
- 2-1/2 cups sliced bananas (1/4”)
- 1/4 cup sugar
- 1-1/2 tbsp. fresh lemon juice
- 1 tsp. pumpkin pie spice
Ingredients for the Cream Cheese Layer:
- 2 pkgs. cream cheese (8 oz. each), room temperature
- 6 Eggs, room temperature
- 1 cup sugar
- 1-1/2 tbsp. fresh lemon juice
- 1-1/2 tsp. vanilla
- 1/3 cup all-purpose flour
Directions:
- HEAT oven to 350°F.
Directions for the 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.
Directions for the 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°F 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. Yields: 8 servings