Banana Cream / Pretzel Crust Pie

Cassie *


This is one creamy, delicious pie...The crust makes this a unique and flavorful dessert...enjoy!!



★★★★★ 1 vote

6 - 8
15 Min
10 Min



  • 1 c
  • 3/4 c
    finely crushed pretzels
  • 9 Tbsp
    butter, room temperature
  • 1/2 tsp
  • 3 Tbsp
    cold water


  • 8 oz
    cream cheese, softened
  • 1 c
    confectioners' sugar
  • 1/2
    banana, sliced
  • 1 c
    whipped topping

  • 1- 3 oz
    instant vanilla pudding
  • 1 1/4 c
  • 3 1/2
  • 3 c
    whipped topping

How to Make Banana Cream / Pretzel Crust Pie


  1. Preheat oven to 425 degree F.

    In a large mixing bowl ( I used my food processor )- combine flour, pretzels, salt and butter until texture is crumbly.
    Add water, mix well.
  2. 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)
  3. 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.
  4. Cool completely.
  5. In a medium mixing bowl, combine cream cheese, powdered sugar, 1/2 of a sliced banana, 1 cup non dairy whipped topping.
  6. Spread cream cheese mixture on top of cooled pretzel crust.
  7. Slice bananas on top of cheese mixture.
  8. Mix pudding and milk until thickened
    Pour over bananas.

    Layer with another sliced banana

    Top with 3 cups of non dairy whipped topping
  9. Refrigerate for 1 hour before serving.

    May garnish with crushed pretzels or sliced bananas.

    A slice to follow, once chilled!

    So yummy!


Printable Recipe Card

About Banana Cream / Pretzel Crust Pie

Course/Dish: Pies Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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