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Banana Cottage Cheese Pie

Ripe bananas are just perfect for baking.
Usually we use them in muffins and breads, but today I felt like making a banana pie. I also decided to use an easy oil pie crust, instead of the cold butter/ice water one.
But of course you can easily use your favorite pie crust.
We already had a piece while it was still warm and it was delicious, after some hours in the fridge it blew us away.

The super crunchy, flaky crust fits just perfectly to the creamy banana cheese layer on top.
So much flavor without guilt makes this pie twice as good.
Take your bananas and get started, you won’t regret it!

banana cottage cheese pie

Banana Cottage Cheese Pie
Author: 
Recipe type: Dessert
 
What you need
For the crust:
  • 1½ cups all purpose flour
  • ½ cup canola oil
  • ½ tablespoon sugar
  • ½ teaspoon salt
  • 2 tablespoons milk
For the Banana/Cheese Filling:
  • 2 cups fat free cottage cheese
  • ½ package (4ounces) reduced fat cream cheese
  • 2 eggs
  • ¼ cup heavy cream
  • ½ cup honey
  • 1 tablespoon cinnamon'
  • 5 ripe bananas, medium sized
How you make it
  1. Preheat you oven to 330°F
  2. Mix all ingredients for the crust together
  3. Press dough into your pie plate (very crumbly, so bring all the crumbs into your pie plate and press with your hand until you have an even bottom), set aside
  4. Mash 3 out of the 5 bananas
  5. Mix mashed bananas with cottage cheese, cream cheese, eggs, heavy cream, honey and cinnamon
  6. Cut the remaining 2 bananas into slices and place on top of your pie crust
  7. Pour the banana/Cheese mixture over it
  8. Bake for 45-50 minutes
  9. Turn the oven off and keep the pie inside the oven for 10 more minutes
  10. Take out of the oven, let cool for 30 minutes
  11. Then serve it either warm or after 2-3 hours in the fridge (I recommend serving it after cooling in the fridge)

 

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