Peanut Butter Banana Cream Pie with Pretzel Crust

Quick Recipe Version (TL;DR)

• Yield: 10 servings (1 standard 9-inch pie)
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours (includes chilling)

Quick Ingredients

• 2 cups (170 g) finely crushed salted pretzel crumbs
• 1/4 cup (50 g) granulated sugar
• 8 tbsp (113 g) unsalted butter, melted
• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (32 g) cornstarch
• 4 large egg yolks
• 3/4 cup (190 g) creamy peanut butter
• 2 tbsp (28 g) unsalted butter
• 2 tsp vanilla extract + 1/4 tsp fine salt
• 3 large ripe-but-firm bananas
• 1 1/2 cups (360 ml) heavy cream
• 3 tbsp (24 g) confectioners’ sugar
• 1 tsp vanilla + pinch salt
• 1 oz (30 g) dark chocolate, for shavings

Do This

• 1. Heat oven to 350°F (175°C). Mix pretzel crumbs, 1/4 cup sugar, and melted butter; press into 9-inch pie dish. Bake 10–12 minutes; cool completely.
• 2. Warm milk until steaming. Whisk 1/2 cup sugar, cornstarch, salt, and yolks; temper with hot milk, then cook until thick and bubbling.
• 3. Off heat, whisk in peanut butter, 2 tbsp butter, and 2 tsp vanilla. Strain, then cool to lukewarm; cover surface to prevent skin.
• 4. Slice bananas. Spread thin layer of pastry cream in crust, add banana layer, half the cream, more bananas, then remaining cream.
• 5. Chill 2–3 hours until set.
• 6. Whip cream with confectioners’ sugar, vanilla, and a pinch of salt to soft peaks; mound on pie.
• 7. Top with dark chocolate shavings; slice and serve.

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Why You’ll Love This Recipe

• Salty-sweet magic: a crunchy pretzel crust hugs silky peanut butter pastry cream.
• Fresh banana layers add fragrant fruitiness and classic cream-pie nostalgia.
• Whipped cream topping keeps it light, while chocolate shavings add a polished finish.
• Great make-ahead dessert that slices beautifully for gatherings.

Grocery List

• Produce: 3 large bananas
• Dairy: Whole milk, unsalted butter, heavy cream
• Pantry: Salted pretzels, creamy peanut butter, granulated sugar, confectioners’ sugar, cornstarch, vanilla extract, dark chocolate bar, fine salt

Full Ingredients

Pretzel Crust

• 2 cups (170 g) finely crushed salted pretzel crumbs
• 1/4 cup (50 g) granulated sugar
• 8 tbsp (113 g) unsalted butter, melted

Peanut Butter Pastry Cream

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (32 g) cornstarch
• 1/4 tsp fine sea salt
• 4 large egg yolks
• 3/4 cup (190 g) creamy peanut butter (no-stir style recommended)
• 2 tbsp (28 g) unsalted butter
• 2 tsp vanilla extract

Banana Layer

• 3 large ripe-but-firm bananas, sliced 1/4 inch thick
• 1 tsp fresh lemon juice (optional, to slow browning)

Whipped Cream & Garnish

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp (24 g) confectioners’ sugar
• 1 tsp vanilla extract
• Pinch fine salt
• 1 oz (30 g) dark chocolate (60–70%), for shavings

Step-by-Step Instructions

Step 1: Make and bake the pretzel crust

Preheat the oven to 350°F (175°C). In a bowl, combine the pretzel crumbs and 1/4 cup sugar. Drizzle in the melted butter and stir until the mixture looks like damp sand and clumps when pressed. Firmly press the crumbs into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup. Bake for 10–12 minutes, until fragrant and set. Cool on a rack until completely cool, about 30 minutes.

Step 2: Cook the peanut butter pastry cream

Heat the milk in a medium saucepan over medium heat until steaming and small bubbles form at the edges. In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth and pale. Slowly whisk about half the hot milk into the yolk mixture to temper, then return everything to the saucepan.

Cook over medium heat, whisking constantly, until the pastry cream thickens and large bubbles pop, 2–3 minutes after it starts to simmer. Remove from heat and whisk in the peanut butter, butter, and vanilla until silky. Strain through a fine-mesh sieve into a clean bowl for the smoothest texture. Press plastic wrap directly onto the surface and let cool to lukewarm (not hot), about 20–30 minutes in the fridge.

Step 3: Prep the bananas

Peel and slice the bananas 1/4 inch thick. If desired, toss gently with 1 teaspoon lemon juice to slow browning. Pat dry with a paper towel so excess moisture doesn’t loosen the filling.

Step 4: Assemble the pie

Spread a thin smear of peanut butter pastry cream over the bottom of the cooled crust to act as “glue.” Arrange a single layer of banana slices over the cream. Spread about half of the pastry cream over the bananas. Add a second banana layer, then top with the remaining pastry cream, smoothing the surface with an offset spatula.

Step 5: Chill until set

Cover the pie and refrigerate until the pastry cream is fully set, at least 2–3 hours (longer is even better). This ensures clean slices.

Step 6: Whip the cream

In a chilled bowl, whip the heavy cream, confectioners’ sugar, vanilla, and a pinch of salt to soft peaks that hold gentle swirls. Mound the whipped cream over the chilled pie and create swoops with a spoon.

Step 7: Finish and serve

Use a vegetable peeler to shave dark chocolate over the whipped cream. For the neatest slices, warm a knife under hot water, wipe dry, and cut. Serve immediately, then return leftovers to the refrigerator.

Pro Tips

• Use no-stir creamy peanut butter for a smooth, glossy pastry cream. If using natural peanut butter, stir thoroughly until completely homogeneous before measuring.
• Crust check: squeeze a handful—if it crumbles, add 1–2 teaspoons more melted butter; if greasy, add 1 tablespoon extra crumbs.
• Waterproof option: brush the cooled crust with 2 ounces melted dark chocolate and let set before filling to keep it extra crisp.
• Cool the pastry cream to lukewarm before assembling so it doesn’t soften the crust or warm the bananas.
• For picture-perfect slices, chill the assembled (but untopped) pie overnight, then crown with whipped cream just before serving.

Variations

• Chocolate-lined pretzel crust: Paint the cooled crust with melted dark chocolate for a snappier bite and richer flavor.
• Extra-peanuty: Swirl 2–3 tablespoons warmed peanut butter into the whipped cream topping before spreading.
• Caramel drizzle: Finish slices with a light thread of salted caramel for a bananas-foster vibe.

Storage & Make-Ahead

The pie (without whipped cream) can be assembled and chilled up to 24 hours in advance. Add whipped cream and chocolate shavings within 4 hours of serving. Store leftovers covered in the refrigerator for up to 3 days. The crust can be baked, cooled, and wrapped at room temperature for 1 day, or frozen for up to 1 month (thaw before filling).

Nutrition (per serving)

Approximate for 1 of 10 slices: 580 calories; 36 g fat; 58 g carbohydrates; 9 g protein; 2 g fiber; 350 mg sodium. Values will vary based on brands and exact measurements.