Chocolate-Peanut Butter Banana Cream Pie with Pretzel Crust
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.
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 ;-)
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
For the Peanut Butter Pastry Cream:
- 2 cups (473.18 ml) half-and-half
- ½ cup (100 g) granulated sugar, divided
- Pinch salt
- 5 egg yolks
- 3 tablespoons cornstarch
- ¼ cup (56.75 g) cold unsalted butter, cut into 4 pieces
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- ¾ cup (193.5 g) creamy peanut butter
For the Pretzel Crust:
- 1½ cups (120 g) crushed pretzels
- ⅓ cup (66.67 g) granulated sugar
- 9 tablespoons unsalted butter, melted
For the Chocolate Ganache:
- 3 ounces (85.05 g) semisweet chocolate, finely chopped
- ¼ cup (56.75 g) unsalted butter
- ¼ cup (59.5 ml) heavy cream
- ½ teaspoon (0.5 teaspoon) vanilla
- 1 tablespoon powdered sugar
- 2 bananas, sliced about ½-inch thick
For the Whipped Cream:
- 1½ cups (357 ml) heavy cream, or heavy whipping cream
- 4½ teaspoons (4.5 teaspoons) granulated sugar
- 1 teaspoon vanilla extract
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I never tried making pie with a pretzel crust, but it sounds delicious and I really have to try it! The pie looks incredible ♥
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
(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
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.
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!
What is…half and half??
It’s a common product sold in the U.S. – it’s essentially half whole milk and half heavy cream.
Excellent blog post. I absolutely love this site. Thanks!
You had me at “peanut butter pastry cream” LOL!
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?
Hi Darryl, You could certainly make a graham cracker crust for this pie.
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.
You might try this one, with no cornstarch. http://www.dirtylaundrykitchen.com/banana-cream-pie-with-pretzel-crust/
A pretzel crust makes the world a better place :)
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.
Definitely making this for my family this summer!
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!
I used a standard 9-inch pie and it seemed to fit just fine, but you could always dip pretzels in the leftovers ;-)
This is such a cool flavour combo!! Totally digging this!
Chocolate…peanut butter…salty pretzels. YUM!
This looks soooooo yummy! I’ll have to make it this weekend :-)
I LOVE This!! :) Seriously could be a new favorite of mine! :)
You are so truly pregnant! Even if you did not know for certain thispie would be proof. YUM!
Looks and sounds awesome. Only a preggers lady could come up with this one
i am just dying for a slice here.. looks DIVINE.
Wow. I’m so glad you didn’t stick with the banana cream pie! I love this jacked up version!
I am going to stare at that last picture for a little while. I need to make this at some point. Great job!
Losing one’s mind must be in the air. I looked at basically the same thing here.
Isn’t that odd?
That looks like a nice version, too. More on the peanut butter side than mine. It’s always fun to have variations, though.
omg. this is perfect.
This is insane in the best way!!
I have been in a banana cream pie mood lately so I made one last weekend. Next time, however, I’m trying this! YUM!
This looks like a slice of heaven, and I can’t wait to try it! :)
Yum! Love all those layers!
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!
Love the combination! Great job preggie mich x
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!
Ooh I like pregnant Michelle and her madcap baking schemes!
Oh heavens. This. Looks. Amazing. Pretzel crust is never a bad idea!!
Several hour later revelation: I thought you were anti-chocolate right now??
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 :)
Well THANK GOODNESS for that! Haha!
Wow, Michelle, this sounds absolutely SCRUMPTIOUS, especially with the pretzel crust!!!
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!
This is everything I love encapsulated in a pie. OMG sooooo going to make this recipe!! You’re amazing. :)
OMG this looks soooo good! I think I may just have to make it this weekend! Thanks for sharing!!