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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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
Preheat oven to 425Â°.
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.
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
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"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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