Hi Whiskers! Tonight has been a busy night full of preparations and cooking for the weekend. We're having some of our close friends spend the weekend, so with this in mind, desserts were a given.
The friends visiting are a group that I grew up with in Philly who are more like family at this point in. I tried to think of a dessert that was reminiscent of when we were kids, and came up with this delicious Banana Cream Pie recipe.
This recipe is adapted from my mom's original recipe, but now includes a pretzel crust instead of the traditional kind, and some cinnamon sprinkled throughout. The creaminess from the pie and the pretzels from the crust are absolutely amazing, and I know you won't regret it!
Prep Time: 20-30 minutes + 1 hour chilling
Yields: 1 pie
Ingredients
1 ½ cups pretzels*
4-5 tablespoons melted butter
2-3 bananas (depending on your liking)
1 cup heavy cream (note: I used 1 pint Rich Whip for non-dairy option)
1 package vanilla instant pudding
½ cup milk (Note: I use Coffee Rich for non-dairy option)
¼ teaspoon cinnamon
Directions
Preheat oven to 350, and mix the pretzel crumbs with the melted butter*.
Line a pie tin with the pretzel and butter mixture to create a crust. Pat down and place in oven for about 10 minutes, or until golden brown
Once cooled, line your pie shell with sliced bananas and sprinkle over cinnamon**
In a bowl, whip the rich whip well, then add in your instant vanilla pudding packet and mix
Add half a cup of milk and mix until smooth.
Pour mixture over bananas, and place in the fridge to chill for 1-2 hours
Decorate the top of your pie with leftover bananas, strawberries, or any desired fruit!
*I used gluten free pretzels, but you can make this with any other type of cookie or pretzel-like snack such as graham crackers, chocolate cookies etc.
**If you are not a cinnamon lover then skip this step. Or, if you like a bigger cinnamon kick add up to ½ teaspoon.
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