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Ricotta Banana Blueberry Pie - no-bake dessert

Ricotta Banana Blueberry Pie

5 from 1 vote
This Ricotta Banana Blueberry Pie is a no-bake dessert perfect for summertime. Making it is super easy and it's bursting with yummy flavors. It consists of a buttery biscuit crust topped with a sweet, caramelized banana layer, a creamy ricotta filling and a fresh blueberry sauce on top.
Servings 12 servings
Prep Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
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Ingredients
  

Pie Crust

  • 10 oz (300g) digestive biscuits
  • 1/2 cup (110g) unsalted butter , melted
  • 1/4 cup (50g) brown sugar
  • 1 tsp (3g) cinnamon

Blueberry Sauce

  • 9 oz (250g) blueberries , fresh or frozen
  • 1/2 cup (100g) sugar
  • 1 tbsp (10g) cornstarch

Caramelized Bananas

  • 1/3 cup (70g) sugar
  • 2 bananas
  • 2 tbsp (30g) butter

Ricotta Filling

  • 9 oz (250g) ricotta cheese
  • 5 oz (150g) cream cheese
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5g) vanilla extract

Instructions
 

Prepare the pie crust.

  • Use a food processor or take a zip lock bag and fill it with the biscuits, use a rolling pin to crush all the biscuits.
  • In a large bowl mix together the crushed biscuits, the melted butter, brown sugar, salt and cinnamon, mix until all comes together.
  • Press the mixture onto the bottom and edges of a 9-inch (23 cm) tart pan.
  • Refrigerate the crust until you prepare the filling.

Prepare the blueberry sauce.

  • In a saucepan, boil together the blueberries, sugar and cornstarch, for 7-10 minutes.
  • Set aside to cool.

Prepare the caramelized bananas

  • Slice the bananas, set aside.
  • In a saucepan, melt the sugar until it turns golden brown.
  • Add in the butter, all at once, and stir with a wooden spoon until is completely melted.
  • Add in the banana slices.
  • Keep cooking and stirring for 5-7 minutes, over medium heat, until they are covered in caramel.
  • Set aside to cool.

Prepare the ricotta filling.

  • In a large bowl, using a hand mixer, mix together the ricotta cheese, cream cheese, powdered sugar and vanilla extract until stiff peaks form.
  • Set aside.

Assemble the pie.

  • Take the pie crust out of the fridge.
  • Place the caramelized bananas onto the bottom of the pie crust.
  • Fill the pie crust with all of the ricotta filling.
  • Top with the blueberry sauce.
  • Refrigerate for at least an hour before serving. Enjoy!

Nutrition

Serving: 1 serving out of 12Calories: 397kcalCarbohydrates: 47gProtein: 5.3gFat: 22.1gSaturated Fat: 11.4gCholesterol: 54mgSodium: 259mgPotassium: 157mgFiber: 1.5gSugar: 32.7gCalcium: 97mgIron: 1mg
Author: Medana
Calories: 397kcal
Course: Dessert
Cuisine: American
Keyword: blueberry pie, no-bake dessert, ricotta