Chocolate-Peanut Butter Banana Cream Pie with Pretzel Crust

Chocolate-Peanut Butter Banana Cream Pie with Pretzel Crust | #recipe

So, I was going to make banana cream pie. A regular, traditional banana cream pie. Then, I lost my mind. I decided it needed to have peanut butter. Then, I decided it needed to have chocolate, too, because of course chocolate goes with bananas AND peanut butter. Duh. I could have stopped there, but as I was getting butter out of the fridge to make the pie crust, I simultaneously thought that regular pie crust was too boring and too much work at the time (see: mind-numbing exhaustion). I’m not sure what made me think of the pretzel crust from strawberry pretzel salad, but it popped into my head and I refused to ignore it. Verdict? Absolutely the right decision.

Chocolate-Peanut Butter Banana Cream Pie with Pretzel Crust | #recipe

So, this is the breakdown on the pie… Pretzel crust, semisweet chocolate ganache, sliced bananas, peanut butter pastry cream, and fresh whipped cream. It’s basically the most amazing pie I’ve ever had. All of my favorite snacks and flavors rolled up into one single thing. I shared this pie with my family and my in-laws, and everyone ooh’ed and ahh’ed and mmmmm’ed their way through each piece. Saying it was a hit is an understatement. I think everyone would have taken an entire pie home with them if they could.

This pie turned into a superbly fabulous creation; I hope I start losing my mind in the kitchen more often 😉

Chocolate-Peanut Butter Banana Cream Pie with Pretzel Crust | #recipe

One year ago: Levain Bakery Chocolate Chip Cookies and Toasted Coconut Dark Chocolate Chunk Ice Cream
Two years ago: Filled Raisin Cookies and Cheddar, Jalapeño & Chive Biscuits
Three years ago: Basic Pesto Sauce
Four years ago: Tin Roof Ice Cream
Seven years ago: Egg Muffins

Chocolate-Peanut Butter Banana Cream Pie with Pretzel Crust

Yield: About 6 to 8 servings

Prep Time: 4 hours

Cook Time: 10 to 12 minutes

Total Time: 4 hours 30 minutes

Sliced bananas sandwiched between a pretzel crust, chocolate ganache, peanut butter pastry cream and fresh whipped cream.


For the Peanut Butter Pastry Cream:
2 cups half-and-half
½ cup granulated sugar, divided
Pinch salt
5 egg yolks
3 tablespoons cornstarch
¼ cup cold unsalted butter, cut into 4 pieces
1½ teaspoons vanilla extract
¾ cup creamy peanut butter

For the Pretzel Crust:
1½ cups crushed pretzels
⅓ cup granulated sugar
9 tablespoons unsalted butter, melted

For the Chocolate Ganache:
3 ounces semisweet chocolate, finely chopped
¼ cup unsalted butter
¼ cup heavy cream
½ teaspoon vanilla
1 tablespoon powdered sugar

2 bananas, sliced about ½-inch thick

For the Whipped Cream:
1½ cups heavy cream (or heavy whipping cream)
4½ teaspoons granulated sugar
1 teaspoon vanilla extract


1. Make the Peanut Butter Pastry Cream: Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.

2. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.

3. When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl, then whisk in the peanut butter until thoroughly combined and smooth. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.

4. Make the Pretzel Crust: Preheat the oven to 350 degrees F. In a medium bowl, stir together the crushed pretzels and sugar. Pour the melted butter over top and, using a fork, stir until the mixture is evenly moistened. Press the mixture into a 9-inch pie pan and bake for 10 to 12 minutes, until lightly browned. Place on a wire rack and cool completely.

5. Make the Chocolate Ganache: Place the chopped chocolate in a medium bowl. Microwave the butter and cream together for 1 minute, or heat in a small saucepan until bubbling. Pour the cream mixture over the chocolate and stir until the chocolate is completely melted and smooth. Whisk in the vanilla and then whisk in powdered sugar until smooth. Pour over the crust while ganache is still warm. Refrigerate for 30 minutes, or until set.

6. Arrange the sliced bananas over top of the chocolate ganache, then spread the chilled peanut butter pastry cream over top of the bananas. (You may need to whisk the pastry cream to loosen it up a bit.)

7. Make the Whipped Cream: Pour the heavy cream, sugar and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer to medium speed and whip to soft peaks, about 3 to 4 minutes. Spread the whipped cream evenly over the pastry cream.

8. Garnish with crushed pretzels, chocolate and peanut butter, if desired. Pie leftovers can be covered with plastic wrap and refrigerated for up to 2 days.


45 Responses to “Chocolate-Peanut Butter Banana Cream Pie with Pretzel Crust”

  1. Diana on July 17, 2014 at 12:09 am

    OMG this looks soooo good! I think I may just have to make it this weekend! Thanks for sharing!!


  2. Mia on July 17, 2014 at 1:59 am

    This is everything I love encapsulated in a pie. OMG sooooo going to make this recipe!! You’re amazing. 🙂


  3. Averie @ Averie Cooks on July 17, 2014 at 3:16 am

    Peanut Butter Pastry Cream sounds like the best thing ever! And then coupled with the Pretzel crust and the ganache and whipped cream, I can see why this is the best pie ever!


  4. Valerie L. on July 17, 2014 at 5:08 am

    Wow, Michelle, this sounds absolutely SCRUMPTIOUS, especially with the pretzel crust!!!


  5. Lynn on July 17, 2014 at 6:09 am

    Oh heavens. This. Looks. Amazing. Pretzel crust is never a bad idea!!


    • Lynn on July 17th, 2014 at 2:21 pm

      Several hour later revelation: I thought you were anti-chocolate right now??


      • Michelle on July 17th, 2014 at 3:45 pm

        Anti-chocolate if it’s JUST chocolate; as long as it’s not the main ingredient and it’s nestled between other ingredients, I do okay with it 🙂


        • Lynn on July 17th, 2014 at 4:25 pm

          Well THANK GOODNESS for that! Haha!


  6. Amanda on July 17, 2014 at 6:09 am

    Ooh I like pregnant Michelle and her madcap baking schemes!


  7. Tom @ Raise Your Garden on July 17, 2014 at 6:54 am

    I love, I mean would do anything for some of that peanut butter pie. That pretzel crust is a new rendition for me and this is a must have. I mean must eat!


  8. Reshana on July 17, 2014 at 8:22 am

    Love the combination! Great job preggie mich x


  9. Laura Dembowski on July 17, 2014 at 8:46 am

    I made traditional banana cream pie but topped it with Italian meringue and it was basically the best thing ever but I always felt it was missing peanut butter. Now I need to work it in and use pretzel crust!


  10. Jennifer | Bake or Break on July 17, 2014 at 10:52 am

    Yum! Love all those layers!


  11. marcie on July 17, 2014 at 11:32 am

    This looks like a slice of heaven, and I can’t wait to try it! 🙂


  12. Kelly on July 17, 2014 at 11:47 am

    I have been in a banana cream pie mood lately so I made one last weekend. Next time, however, I’m trying this! YUM!


  13. Meriem @ Culinary Couture on July 17, 2014 at 1:21 pm

    This is insane in the best way!!


  14. Angelyn @ Everyday Desserts on July 17, 2014 at 1:35 pm

    omg. this is perfect.


  15. Penny Wolf on July 17, 2014 at 2:58 pm

    Losing one’s mind must be in the air. I looked at basically the same thing here.
    Isn’t that odd?


    • Dirty Laundry Kitchen on August 13th, 2014 at 10:14 am

      That looks like a nice version, too. More on the peanut butter side than mine. It’s always fun to have variations, though.


  16. Andrea @ Cooking with Mamma C on July 17, 2014 at 3:29 pm

    I am going to stare at that last picture for a little while. I need to make this at some point. Great job!


  17. Mir on July 17, 2014 at 4:20 pm

    Wow. I’m so glad you didn’t stick with the banana cream pie! I love this jacked up version!


  18. Thalia @ butter and brioche on July 17, 2014 at 6:12 pm

    i am just dying for a slice here.. looks DIVINE.


  19. Janet on July 17, 2014 at 6:16 pm

    Looks and sounds awesome. Only a preggers lady could come up with this one


  20. Patricia on July 17, 2014 at 6:25 pm

    You are so truly pregnant! Even if you did not know for certain thispie would be proof. YUM!


  21. Tieghan on July 17, 2014 at 11:43 pm

    I LOVE This!! 🙂 Seriously could be a new favorite of mine! 🙂


  22. Vivian on July 18, 2014 at 6:52 am

    This looks soooooo yummy! I’ll have to make it this weekend 🙂


  23. Kristen on July 18, 2014 at 1:35 pm

    Chocolate…peanut butter…salty pretzels. YUM!


  24. Katrina @ Warm Vanilla Sugar on July 18, 2014 at 3:31 pm

    This is such a cool flavour combo!! Totally digging this!


  25. Wadad on July 18, 2014 at 4:46 pm

    I recently made this pie and it turned out great! However, I did have quite a bit of pastry cream left over. The pie pan I used only had one inch sides. Did yours have higher sides than that? Thanks!


    • Michelle on July 21st, 2014 at 8:42 am

      I used a standard 9-inch pie and it seemed to fit just fine, but you could always dip pretzels in the leftovers 😉


  26. Lori @ RecipeGirl on July 18, 2014 at 9:50 pm

    Definitely making this for my family this summer!


  27. Heather @ My Overflowing Cup on July 20, 2014 at 2:20 am

    Wow! The flavor combinations in this pie are classic, but the pretzel crust is over the top. I love pretzels in granola bars & chocolate chip cookies, but a pie crust? YUM! Thank you for this recipe. I can’t wait to try it and other pies w/ this crust. Pinning it now.


  28. shelly (cookies and cups) on July 21, 2014 at 8:47 am

    A pretzel crust makes the world a better place 🙂


  29. Mary B. on July 21, 2014 at 12:34 pm

    I made this pie over the weekend, and the flavor combination is delicious.
    I did feel that the pastry cream was too stiff, although I whisked it as much as possible after removing it from the frig. If I make this again I will try reducing the amount of cornstarch, and probably reduce the overall filling amount as well.
    But the crust was perfect, and I’m sure I will use it for other pies, too.


  30. Darryl on September 3, 2014 at 6:08 pm

    I am going to make this for the seniors at the lodge I am cooking at. We dont have pretzels but due to a misscomunication with my co head cook we ordered alot of graham crumbs think it will work?


    • Michelle on September 4th, 2014 at 7:16 pm

      Hi Darryl, You could certainly make a graham cracker crust for this pie.


  31. Anne on September 17, 2014 at 7:03 am

    You had me at “peanut butter pastry cream” LOL!


  32. on February 15, 2015 at 6:20 pm

    Excellent blog post. I absolutely love this site. Thanks!


  33. A.K. on May 14, 2015 at 4:28 pm

    What is…half and half??


    • Michelle on May 20th, 2015 at 10:22 pm

      It’s a common product sold in the U.S. – it’s essentially half whole milk and half heavy cream.


  34. jess on August 10, 2015 at 3:27 pm

    hi ! can you tell me what percentage is the semisweet chocolate you used? I read that semisweet can range from 50 to 70 even which is a big leap


    • jess on August 11th, 2015 at 4:20 am

      (actually 30 to 60 or something percent) usually I always have Lindt 85% and 70% on hand but could purchase some milk Lindt to even it out


    • Michelle on August 12th, 2015 at 10:24 am

      Hi Jess, My semisweet chocolate isn’t labeled. I use Ghirardelli, and their bittersweet bars are 60% and 70%, so I’m guessing the semisweet is around 50 or 55%? It leans more toward bittersweet than milk.


      • Jess on August 13th, 2015 at 6:34 pm

        thank you it turned out so awesome! only tweaked butter and cream to make it less rich for us and used an equal mix of Lindt 70% and Lindt milk in the ganache thanks!


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