Banana Peanut Butter Pretzel Pie with Chocolate

Why You’ll Love Banana Peanut Butter Pretzel Pie with Chocolate

• Easy and Quick: This almost no-bake pie comes together in just 20 minutes of prep, so you can enjoy dessert without a long wait.
• Perfect Sweet and Salty Combo: The salty pretzel crust pairs perfectly with the creamy peanut butter and rich chocolate layers for a delicious flavor balance.
• Crowd-Pleaser: With its layers of creamy peanut butter, chocolate pudding, and fresh bananas, this pie is a hit at any gathering or family dinner.
• Customizable Topping: You can easily add extra peanut butter and crushed pretzels on top to make it look as good as it tastes.
• Minimal Oven Time: The crust requires a brief bake, but the rest of the pie is just assembled and chilled, allowing you to spend less time in the kitchen

Ingredients Needed To Make Banana Peanut Butter Pretzel Pie with Chocolate

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• Pretzels
• Butter
• Cream cheese
• Instant chocolate pudding mix
• Powdered sugar
• Oat milk
• Creamy peanut butter
• Whipped topping
• Bananas
• Crushed pretzels (for garnish)
• Peanut butter (for garnish)

Substitutions + Alternatives

Can I use regular pretzels?

Yes! I use gluten-free pretzels, but feel free to use regular pretzels if you like!

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Banana Peanut Butter Pretzel Pie with Chocolate

1. Preheat your oven to 350°F (175°C).
2. Crush the pretzels until they’re fine and sandy. Spread them in the bottom of a 9×13 baking dish and pour melted butter over them. Press down lightly.
3. Bake the pretzel crust for about 10 minutes. Let it cool completely.
4. In a bowl, mix cream cheese, oat milk, powdered sugar, and peanut butter until smooth.
5. Spread the peanut butter mixture over the cooled crust.
6. In another bowl, prepare the chocolate pudding with less milk than the package directs, mixing until thick and creamy.
7. Spread the chocolate pudding over the peanut butter layer.
8. Top with whipped topping.
9. Drizzle peanut butter over the top and garnish with sliced bananas and crushed pretzels.
10. Chill before serving. Enjoy!

Commonly Asked Questions

How long does this pie need to chill?

The pie should chill in the refrigerator for at least a couple of hours before serving. This helps the layers set properly and makes it easier to cut.

How should I store leftovers?

Store any leftover pie in an airtight container in the refrigerator. It should keep well for up to 3-4 days. If you prefer, you can cover the pie with plastic wrap instead of transferring it to a container.

Can I make this pie ahead of time?

Absolutely! This pie is perfect for making ahead. Just prepare it up to a day before you plan to serve it, and keep it in the refrigerator. It will be just as delicious when you’re ready to enjoy it.

Can I freeze this pie?

While the pie can be frozen, the texture might change slightly after thawing. If you want to freeze it, make sure it’s well-covered and stored in an airtight container. Thaw it in the refrigerator before serving.

What can I use instead of pretzels for the crust?

If you’re not a fan of pretzels, you can use crushed graham crackers or even oreos for a different flavor twist. Just be sure to adjust the amount of butter to suit the crumbly texture of your chosen crust base.

• 8 oz pretzels, crushed
• 8 tbsp butter, melted
• 16 oz cream cheese, room temperature
• 5.9 oz instant chocolate pudding, plus milk to make it Use 1/2 cup less then what’s required on the box
• 2 cups powdered sugar
• ¼ cup oat milk
• 1 cup creamy peanut butter
• 8 oz whipped topping
• 3 bananas, sliced large
• crushed pretzels and peanut butter for garnish

• Preheat the oven to 350 degrees.
• Crush the pretzels until fine and sandy. Spread into the bottom of a 9×13 baking dish. Pour the melted butter over the top and lightly press down.
• Allow the crust to bake for 10 minutes. Let cool completely.
• Add the cream cheese, milk, powdered sugar, and peanut butter to a bowl. Mix until smooth and creamy.
• Spread the peanut butter mixture over the top of the crust.
• Add the chocolate pudding and milk called for to a bowl, reducing the milk by 1/2 cup. Mix until smooth, thick, and creamy. If using dairy free milk mix on high to help it set.
• Spread the pudding over the top of the peanut butter layer.
• Spread the whipped topping over the top of the chocolate pudding.
• Drizzle peanut butter over the top. Garnish with the sliced bananas and crushed pretzels.
• Enjoy!

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