Banana Cream Pie with Pretzel Crust
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INGREDIENTS CRUST
1 cup all-purpose flour
3/4 cup finely crushed pretzels, butter flavored pretzels suggested, plus for garnish
1/2 teaspoon salt
9 tablespoons butter or butter-flavored shortening, room temperature
3 tablespoons ice cold water
FILLING
8-ounces cream cheese, softened
1 cup confectioners' sugar
1 cup whipped topping, plus 3 cups
4 large bananas, sliced
1 (3-ounce) package instant vanilla pudding
1-1/4 cups milkPreheat oven to 425 degrees.
FOR THE CRUST - In a large mixing bowl, combine the flour, pretzels, salt, and butter until texture is crumbly. Add water, and mix well. Roll with rolling in until you have a nice thin even crust, large enough for a deep-dish pie plate. Place pie plate (crust is very fragile and will fall apart but pinches back together nicely), flute edges, poke with fork and bake for 12 minutes. Cool completely.
FOR FILLING - In a medium mixing bowl, combine cream cheese, confectioners' sugar, and 1 cup whipped topping. Spread cream cheese mixture on top of the cooled pretzel crust. Slice bananas on top of cheese mixture.
Mix pudding and milk, pour immediately over bananas. Top with remaining 3 cups whipped topping. Refrigerate for 1 hour before serving and garnish with crushed pretzels.