Banana Lemon Cream Pie


  • 1 graham cracker crust pie shell
  • 3 oz cream cheese, room temperature
  • 1 egg yolk, beaten
  • 1 and 3/4 cups sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 tsp vanilla extract
  • 3 large bananas, sliced
  • 1/4 cup toasted slivered almonds
  • Pre-bake the pie shell according to package directions. Cool completely.
  • Beat the cream cheese until light and fluffy.
  • Beat in the egg yolk, condensed milk, lemon juice and vanilla.
  • Arrange the bananas in the bottom of the pie shell.
  • Pour the filling over the bananas.
  • Decorate with toasted almonds.
  • Cool and chill until serving.

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