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Banana Cream Pie with Pretzel Crust - Recipe

A great twist to the traditional banana cream pie. The crust makes this unique and flavorful dessert.
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Banana Cream Pie with Pretzel Crust Recipe
  • Preheat oven to 425°.
  • In a large mixing bowl combine flour, pretzels, salt and butter until texture is crumbly. (Mixing with a fork works best).
  • Add water, mix well.
  • Dust a flat working surface with flour.
  • Roll out crust on surface with a rolling pin until you have a nice, even crust (approximately 12 inch diameter)
  • Fold in half and gently place in the pie plate. (The crust is fragile but pinches together nicely if it falls apart).
  • Flute edges, poke the bottom with a fork and bake 10-12 minutes.
  • Cool completely.
  • In a medium mixing bowl, combine cream cheese, powdered sugar, 1/2 of a sliced banana, 1 cup non dairy whipped topping.
  • Spread cream cheese mixture on top of cooled pretzel crust.
  • Slice bananas on top of cheese mixture.
  • Mix pudding and milk until thickened.
  • Pour over bananas.
  • Layer with another sliced banana.
  • Top with 3 cups of non dairy whipped topping.
  • Refrigerate for 1 hour before serving.
  • May garnish with crushed pretzels or sliced bananas.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 10
-1 cup flour
-3/4 cup finely crushed pretzels plus more for garnish
-1/2 teaspoon salt
-9 tablespoons butter at room temperature
-3 tablespoons cold water
-8 ounces cream cheese, softened
-1 cup powdered sugar
-4 cups non dairy whipped topping
-4 large bananas, sliced
-1 package (3 oz) vanilla instant pudding
-1 1/4 cups milk