free ground shipping on $50+ orders

Banana Pudding Pretzel Pie for National Pie Day

Posted on January 16 2019

We can’t think of a better way to celebrate National Pie Day than with a fun, pretzel-filled recipe. Fatty Sundays pretzels that is of course! Below is the recipe for our delicious banana pudding pie with pretzel crust topped with Fatty Sundays toffee pretzels. Prepare yourself (and your ingredients!)... you are going to want to try this one out for yourselves!

Banana Pudding Pie With Toffee Pretzels

Servings
Some may suggest sharing it with friends, but no judgement here if you have it all to yourself.

Crust Ingredients
2 cups ground up pretzel crumbs
1/2 cup brown sugar
1 1/2 sticks butter, melted

Pudding (a la Magnolia Bakery) Ingredients
1 can (14oz) sweetened condensed milk
1 ½ cups cold water
1 box (3.4oz) instant vanilla pudding mix
3 cups heavy whipping cream
1 box (12oz) vanilla wafers (Nilla brand)
4 medium bananas, sliced

Topping Ingredients
2 boxes of Fatty Sundays Toffee pretzels

Banana Pudding Pie Recipe Directions 
-Blend the condensed milk and cold water in an electric mixer until well combined.
-Make the vanilla pudding mix according to the instructions and add to the condensed milk and water mixture. Blend for 2 minutes on a medium speed and transfer mix into a medium saucepan. Heat until the mixture starts to thicken.
-Cover and refrigerate for at least 4 hours - you can even refrigerate overnight and do this step the day before.
-To make the crust, add ground pretzels, sugar and melted butter in a medium sized mixing bowl. Stir thoroughly and transfer mixture to a 9-inch pie pan (looks great with a frilled quiche pan too!). Use your hands to form an even crust, working it all around the pan. Pop in the freezer for at least 30 minutes to firm up.
-In a medium bowl, whip the heavy cream until soft peaks form and then add this to the pudding mixture.
-Time to assemble! Grab your pretzel crust and carefully layer the vanilla wafers to cover the bottom. Do the same with the slice banana, then cover the pie with all the pudding mixture. Excited? It’s almost ready - just need to refrigerate the pie for 30 minutes before serving.
-Top with crushed Fatty Sundays toffee pretzels and serve!

    Note: We left the pie in the freezer for an hour or so and it tasted amazing! Give it a try if you can’t finish the pie in one sitting. It will reach almost soft-serve consistency… yum!

     

    1 comment

    • Aunt Sherry: May 08, 2016

      This looks very yummy……can’t wait to make it!!
      Thank you

    Leave a comment
    Sale

    Unavailable

    Sold Out