Okay, the name doesn't actually do the pie justice. It's a banana cream pie with a crust of ground pretzels and peanut-butter-filled pretzels, a layer of dark chocolate coating, a smooth pastry cream with fresh bananas layered throughout and a whipped-cream topping drizzled with dark chocolate. Sounds pretty awesome, right? It's better than that.

Makes 1 (9-inch) pie


For the crust:
  • 2 3/4 cups finely ground pretzel crumbs (use the long, thick rod pretzels)
  • 3/4 cup finely ground peanut butter

    For the pretzel crumbs:
  • 1 1/2 Tbsp. sugar
  • 1 stick (1/2 cup) butter, melted
  • 4 ounces unsweetened baking chocolate (semisweet will work fine, too)

    For the filling:
  • 4 extra-large egg yolks
  • 3/4 cup sugar
  • 1/4 tsp. kosher salt
  • 1/3 cup cornstarch
  • 3 cups whole milk
  • 2 Tbsp. butter
  • 1 tsp. pure vanilla extract
  • 3 to 4 ripe bananas

    For the topping:
  • 1 1/2 cups heavy cream
  • 1 Tbsp. powdered sugar
  • 1/2 tsp. pure vanilla extract
  • 2 ounces dark chocolate (optional, for drizzling)


    Preheat the oven to 325°F.

    To make the crust: In a big bowl, combine the pretzel crumbs and sugar. Gradually add the butter, using your hand to distribute it throughout the crumbs. The mixture should hold together when squeezed in your hand.

    Press the crumb mixture into the bottom and sides of a 9-inch pie pan. Bake the crust for 10 minutes, or until firm. Set aside to cool completely.

    Melt the chocolate over a double boiler or (gasp) in the microwave in 30-second intervals until completely melted and smooth. Pour it into the cooled shell and very gently smooth it over the bottom and lower 1/2-inch of the sides of the shell. Set the crust aside to set up completely.

    To make the filling: Fill a large bowl with ice and water. In a second large bowl, lightly whisk the egg yolks, sugar, salt and cornstarch. In a medium saucepan over medium heat, bring the milk to a boil; as soon as it starts to boil, remove it from the heat. Working 1/4 cup at a time, and whisking constantly, pour the hot milk into the egg mixture. When three-quarters of the milk has been whisked in, transfer the mixture back to the saucepan and cook for 6 to 8 minutes, still over medium-low heat, until the mixture is quite thick, still whisking constantly.

    Remove the pan from the heat and stir in the butter and vanilla. Pour the pastry cream into a cool mixing bowl. Set the bowl in the ice bath, whisking every 5 minutes, or so, until it's lukewarm, then cover the pastry-cream surface with a piece of plastic wrap and refrigerate until cooled completely.

    When both the crust and filling are cooled, cut the bananas into 1/4-inch slices and line the bottom of the pie crust with just a single layer. Scoop half the pastry cream over the bananas and smooth to cover them evenly. Add another layer of bananas and the rest of the pastry cream. Cover and refrigerate.

    To make the topping: In a large bowl or stand mixer, whip the cream until it starts to thicken. Add the sugar and vanilla and beat until peaks form. Do not overwhip. Smooth the whipped cream over the entire pie and use the back of a spoon to create pretty, soft peaks.

    If desired, melt the dark chocolate, making sure it isn't piping hot, and drizzle it over the pie.

    Let the pie set completely for at least 1 hour in the fridge and serve it cold,. Refrigerate any leftovers.

    From Duff Bakes by Duff Goldman and Sara Gonzales. Copyright © 2015 by Duff Goldman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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