Rethink traditional Banana Cream Pie: A velvety vanilla custard is combined with fresh bananas and then tops a peanut butter pretzel crust, creating a perfectly sweet and salty bite of heaven.
March 14 is National Pi Day.
As a former Math teacher, this is a day I do not forget, even though my students may have wished that I did!
I know for pie lovers, it is a day celebrated as well.
I don’t care for pies. Go ahead, call me crazy!
But there are a few exceptions. Peanut Butter Pretzel Banana Cream Pie.
Yes, you heard me correctly–PEANUT BUTTER PRETZEL BANANA CREAM PIE.
I mean come on, what is there NOT to love?!
I am a bit obsessed with peanut butter and it always pairs perfectly with bananas. I could eat a wrap or piece of toast slathered in peanut butter and topped with a banana everyday of the week—maybe even twice a day!
So to take a creamy vanilla custard and layer it with sweet bananas and place that in a crust that is salty and sweet and held together with peanut buttery goodness-well, I have died and gone to heaven!
Trust me, one bite of this pie, and you will NEVER want to have banana cream pie any other way.
And let me be honest, this is more like a tart than a pie–it is rather thin.
But it is also just perfection.
Let’s start with the crust. And it could not be easier. Just pretzels, peanut butter, sugar and water. Process in food processor and press into pan. Bake for 10 minutes and DONE!!
The filling is a bit more complicated due to the homemade custard, but is still nothing to be afraid of. And sure, you could use a boxed pudding, but have you seen the ingredients in those things. Plus, this tastes SO much better. I mean LIGHT YEARS BETTER!!!
And to top it all off, I reserve a bit of the crust and crumble over the top–because it is pretty and tastes good!!
Salty and sweet are always a perfect match. Try one bite of this pie and you will want to kiss me or clean my bathrooms–and I will let you, clean the bathrooms that is!
- Peanut Butter Pretzel Crust:
- 1½ cups crushed salted pretzels
- ⅓ cup creamy peanut butter
- 2 tablespoons sugar
- 1-2 tablespoons water
- 3 ripe bananas, sliced into ½ inch rounds
- ¾ cup sugar
- 1 tablespoon flour
- 2 tablespoons cornstarch
- 2 cups milk
- 2 eggs, whisked
- 1 teaspoon vanilla extract
- For the crust: Preheat oven to 350.
- Process the pretzels until they are crushed in food processor. Add peanut butter, sugar and 1 tablespoon water and pulse until mixture resembles wet sand (adding up to one more tablespoon water. Reserve 3 tablespoons of crust for topping.
- Press the mixture firmly into a 9 inch tart pan or a 9 inch spring-form (cheesecake) pan (which is what I used.) A pie pan will work as well.
- Bake for 10 minutes and allow to cool completely before pouring filling onto crust.
- For Filling:
- Place sliced bananas onto chilled crust.
- Whisk flour, cornstarch and sugar together in large stock pan. Add milk, whisking until well combined. Heat mixture over medium heat, whisking occasionally, for about 10 minutes, or until mixture begins to thicken.
- Take ¼ cup of heated milk mixture and whisk into eggs in separate bowl. Add egg mixture to remaining milk mixture and whisk well for about 3 minutes, or until the mixture is bubbly and thickened. Take off heat and stir in vanilla.
- Pour custard on crust and smooth out with spatula. Cover loosely with plastic and refrigerate overnight.
- Before serving, sprinkle reserved crust over pie and loosen from sides of tart pan or spring-form pan.