Banana Cream Pie with Pretzel Crust Recipe

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A great twist to the traditional banana cream pie. The crust makes this unique and flavorful dessert.
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  • 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
15 mins
10 mins
1.25 hrs
  • 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.
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Banana Cream Pie with Pretzel Crust Recipe Reviews

banana cream pie with pretzel crust

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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jods User
Rating of 5 out of 5.0 stars
Reviewed By
"Creamy and delicious! Crust was difficult to get in pan all in one piece but easy enough to press together. I will probably make in a 9x13 pan next time and just press the crust onto the bottom of the pan."
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