| Level: | Intermediate |
| Total: | 1 hr 42 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 12 min |
| Yield: | 8 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 621 |
| Total Fat | 33 g |
| Saturated Fat | 14 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 3 g |
| Sugar | 39 g |
| Protein | 8 g |
| Cholesterol | 58 mg |
| Sodium | 574 mg |
Reviews
I didn’t care for the pretzel crust, but will definitely make this again in a graham cracker crust or regualar pastry crust. The fillings are really tasty and I like the layering. Just make sure you have a really deep pie pan.
I made this pie for Thanksgiving, it was gone five min. after I set it out. It was the hit of the night.