Banana Cream Pie With A Pretzel Crust
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
40
Spice
55
Sweetness
44
Sourness
38
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt9 tbsps
Butter230 g
Cream Cheese (softened)1 cup
Powdered Sugar4 large
Banana (sliced)1.25 cups
MilkDirections:
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
3
Add water, and mix well
4
Roll with rolling pin until you have a nice thin even crust, large enough for a deep-dish pie plate
5
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
6
Cool completely
7
Filling: In medium mixing bowl, combine cream cheese, powdered sugar, and 1 cup whipped topping
8
Spread cream cheese mixture on top of the cooled pretzel crust
9
Slice bananas on top of cheese mixture
10
Mix pudding and milk, pour immediately over bananas
11
Top with remaining 3 cups whipped topping
12
Refrigerate for 1 hour before serving and garnish with crushed pretzels