While Banana Cream Pie with Pretzel Crust is more Southern than Midwestern, the pudding mix dessert aspect fits right into our Midwestern Potluck theme, which is all about jazzing up low-brow potluck standards. In doing recipe research before I set to preparing this Banana Cream Pie with Pretzel Crust, I discovered a strong split in opinion about the use of banana pudding mix versus vanilla mix for Banana Cream Pie. I am a staunch supporter of the vanilla mix, because I really hate banana flavoring, but hey, that’s just me. That said, if you know you love banana pudding, by all means, make the switch. Either way, the pudding mix is the signature ingredient that fits the nostalgia requirement. All similarities to the potluck staple ended there. The pretzel crust lined with chocolate is a serious upgrade that elevates this dish from good to great. Don’t forget about a really good caramel sauce, too, and don’t be afraid to add a touch of salt there as well. Another great part about this particular recipe is that it is definitely on the easy side of the spectrum, especially if you use my pre-bought (rather than homemade) caramel sauce shortcut. It’s so good that people will have no idea you didn’t slave away in the kitchen all day and cream pies are oh-so-Summertime with their cool, right fillings. This Banana Cream Pie with Pretzel Crust hits the perfect salty, sweet, crunchy, creamy spot on the dessert continuum and will be a star at your next potluck.
- 1 box vanilla pudding
- 1 ½ cup heavy cream
- 1 teaspoon vanilla
- 4 – 5 bananas; sliced
- 2 tablespoons caramel sauce*
- 1 teaspoon milk
- 1 pretzel crust with chocolate lining
- Make the vanilla pudding according to the instructions (letting it set completely is important).
- Beat cream until it’s very stiff then add in vanilla.
- Reserve a good size dallop to garnish the pie.
- Fold pudding into cream gradually. If at any point the filling appears to be getting to thin, stop adding in the pudding and enjoy eating the excess.
- Line pie shell with ⅓ + of the filling.
- Layer banana slices over the whole pie.
- Add the remaining pudding.
- Either add another layer of banana, or just place a ring around the outside.
- Place the reserved dallop of cream in the center of the pie.
- Drizzle the caramel sauce over the top.
- I then sprinkled a few maldon salt crystals over the top. Looks good enough to eat, right?
- *I used a very dense dulce de leche sauce and had to thin it a bit with milk to drizzle it.
- 1 ½ cups pretzels crushed (4- 5 ounces by weight)
- ¼ cup sugar
- ⅓ cup melted butter
- ½ cup dark chocolate chips
- 2 – 4 tablespoons cream
- 4 tablespoons caramel sauce
- Preheat oven to 350° F.
- Mix butter sugar and crumbs together and press into pan.
- Bake at 350° F for 10 minutes to get it nice and toasty.
- Let cool completely.
- Combine: chocolate chips, cream, and caramel sauce in a heat proof bowl.
- Melt in 15-second increments in the microwave being careful not to scald the chocolate. Heat just until melted.
- Line the pretzel crust with the chocolate sauce.
Crazy good, y’all. I’m no culinary expert, so I get scared to try new things, but this was definitely within my capabilities. It takes a summer staple like Banana Creme Pie to the next delicious level! Seriously, crazy good, y’all. No leftovers to bring home.
So glad you enjoyed. And great to hear feedback that it was manageable. Happy Summer!
this looks so creamy and delicious!
I know you’ll love it. The salty sweet balance is just perfect. And the creamy and crunchy… so good.
I love the pretzel crust!! I’m a huge fan of a salty note thrown into desserts.
Thanks! Me, too.
I love the pretzel crust! Such an amazing idea and so easy. Salty contrast totally makes a recipe sometimes.
I completely agree! And this recipe could easily be modified to be dairy free, in my opinion.
I am often intimidated by pie making, especially creme pies. I never seem to get the ingredient ratio right. So, this will be a great recipe to try. Thank you for simplifying the recipe.
It really is simple. And SOOO delish.
YUM!! And the pretzel crust sounds out of this world! I love changing things up and making them a bit unexpected and unique. Great idea!
Thanks. It’s definitely a keeper of a recipe.
I think this will be my 4th of July recipe! Looks great!
Good call! Let me know how you like it.
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