Ingredients
Crust:
- 1 cup all-purpose flour
- 3/4 cup finely crushed pretzels, butter flavored pretzels suggested, plus more for garnish
- 1/2 teaspoon salt
- 9 tablespoons butter or butter flavored shortening, room temperature
- 3 tablespoons ice cold water
Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping, plus 3 cups
- 4 large bananas, sliced
- 1 (3-ounce) package instant vanilla pudding
- 1 1/4 cups milk
Directions
Crust:
Preheat the oven to 425 degrees F.
In a large mixing bowl, combine the flour, pretzels, salt, and butter until texture is crumbly. Add water, and mix well. Roll with rolling pin until you have a nice thin even crust, large enough for a deep-dish pie plate. Place in pie plate (crust is very fragile and will fall apart but pinches back together nicely) flute edges, poke with fork and bake for 12 minutes. Cool completely.
Filling:
In medium mixing bowl, combine cream cheese, powdered sugar, and 1 cup whipped topping. Spread cream cheese mixture on top of the cooled pretzel crust. Slice bananas on top of cheese mixture. Mix pudding and milk, pour immediately over bananas. Top with remaining 3 cups whipped topping. Refrigerate for 1 hour before serving and garnish with crushed pretzels.
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By mac and cheese ...
Nashville, TN
on March 25, 2013
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could not find butter pretzels so i used honey wheat. fabulous dessert. will be my go to recipe for banana cream pie.
By bvmcginnis_12135215
El Cajon, 43
on September 17, 2010
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One great, time saving, mess making TIP:
DON'T roll out the dough (impossible, I press it into an oblong dish and it is fine-not tough. Don't use a pie plate if you want more pieces, squares. It is rich, so it works.
I prefer more cream cheese and less Coolwhip in the cheese layer. I add a 1/4 tsp vanilla to the cream cheese mix.
If you want a sweeter crust, add some powdered sugar in place of some of the (heavy flour.
You can double the recipe.
another thing on dough: use cold butter and/or butter flavored shortening and let sit a bit so it absorbs into the pretzel dust. Use pastry blender.
By corcoran_julia_...
Glendale, 43
on August 31, 2010
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The pretzel crust is amazing! This pie is rich and delicious and super easy to make. Definitely going in my recipe book; I will make this again and again!
Read all 17 reviews