Banana Foster Cream Cheese Pie

This farm-tested recipe from The American Egg Board is a simple dessert with classic Banana Foster flavors. It is an easy, crowd-pleasing, make-ahead dessert. Sweet, buttery bananas are tucked into a graham cracker crust, then topped with a silky cream cheese filling made with The Farmer’s Cow eggs. Finished with fresh banana slices and whipped cream, it’s a simple showstopper for cookouts, celebrations, or anytime you need a little extra sweetness.

Yield: 8 servings

Ingredients

1 9” Graham Cracker crust (homemade or store bought)
2 tbsp butter
2 ½ cups banana, sliced
1 ¼ sugar, divided
3 tbsp lemon juice, divided
1 tsp pumpkin pie spice
2 blocks of cream cheese (8 oz each), room temperature
6 The Farmer’s Cow large eggs
1 ½ tsp vanilla
1/3 cup all-purpose flour

Directions

Pre-heat oven to 350 degrees.
Heat butter in a large non-stick skillet over medium heat. Add bananas and cook, stirring gently, until soft, about 2 minutes. Do not mash.
Add ¼ cup sugar, 1 ½ tbsp lemon juice, and spice. Cook, stirring gently until the mixture thickens, about 1 to 2 minutes. Spread the hot mixture evenly in the bottom of the crumb crust.
Combine cream cheese, eggs, 1 cup sugar, 1 ½ tbsp lemon juice, and vanilla in a mixing bowl. Beat on high speed until well blended. Reduce speed to low and beat in the flour just until blended, with no streaks of flour remaining. Pour over the banana mixture.
Carefully place the pie on a rack in the center of the hot oven. Bake for 40 to 45 minutes, until a knife inserted midway between the center and edge of the pie comes out clean.
Cool completely on a wire rack. Refrigerate, loosely covered, until firm (several hours or overnight).
Garnish the top with fresh banana slices and whipped cream, serve, and enjoy!

Date Posted: June 15, 2026