Recipe courtesy of Jodi Miller

Banana Cream Pie with a Pretzel Crust

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 42 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 12 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Crust:

Filling:

Directions

  1. Crust: Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
8m Easy 100%
CLASS
10m Easy 94%
CLASS
26m Easy 98%
CLASS
Joanne Chang

Fresh Fruit Tart

32m Intermediate 99%
CLASS
Lasheeda Perry

Biscoff Cream Pie

34m Intermediate 96%
CLASS
35m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now