Sweet and savory lovers unite! Sink your fork into this creamy, dreamy, slightly salty Banana Peanut Butter Pretzel Pie with Chocolate and it’ll be love at first bite. Layers of flavor and texture make this almost no-bake pie an instant classic.
Summer is here and the heat is on. Cool off with this creamy pie that packs the salty crunch of pretzels in every bite. Building on the flavors of Peanut Butter Chocolate Pretzel Pie, this layered dessert adds the sweet and creamy addition of fresh, ripe bananas. Is there any better combination than chocolate, peanut butter, and bananas?
Why You’ll Love This Recipe
- Easy Process – Except for baking the crust to crisp up the pretzels, this pie is no bake. It’s perfect for any level of baker.
- Balance of Flavors – All of the flavors compliment each other. The pretzels cut the sweetness of the chocolate and the tangy cream cheese balances the peanut butter.
- Texture – This is completely creamy and dreamy yet also crunchy. The additional step of baking the pretzel crust gives that extra crispy bite.
- Pantry Staples – This utilizes pantry staples like instant chocolate pudding and peanut butter making this a dessert you can easily shop for. You probably even have a lot of the ingredients already!
If you are looking for an easy dessert to make for a party or your Memorial Day barbecue, this is it. Not only will the classic flavors be an instant hit but the you also only need a handful of ingredients.
- Pretzels – This adds a savory element and texture to both the crust and also the crispy topping.
- Butter – Helps bind the crust together while adding a little richness.
- Cream Cheese – Adds a creamy tang to the peanut butter layer.
- Instant Chocolate Pudding – What goes better with peanut butter and bananas than chocolate? Adds sweetness and comes together quickly.
- Powdered Sugar – Easily dissolves into the cream cheese and peanut butter while adding just the right amount of delicate sweetness.
- Oat Milk
- Creamy Peanut Butter – Sweet yet a little savory, this combined with the cream cheese gives total cheesecake vibes.
- Whipped Topping – The ultimate crowning glory to this almost no-bake layered dessert. Use your favorite variety.
- Bananas – Skip the sprinkles and scatter banana slices over the top of your layered treat.
How to Make Banana Peanut Butter Pretzel Pie with Chocolate
This sweet, delicate, and creamy dessert comes together in just a few simple steps. It can be made ahead of time, or served right away. The choice is completely up to you!
Time needed: 30 minutes
A crispy pretzel crust is topped with layers of peanut butter cheesecake, chocolate pudding, whipped topping, and bananas.
Preheat your oven to 350 degrees. Allow your cream cheese to come to room temperature.
- In Crust We Trust
Crush your pretzels until they’re fine and sandy. Spread them into the bottom of a 9×13 baking dish. Pour melted butter over the top and lightly press down. Allow the crust to bake for 10 minutes and then let it cool completely.
- Peanut Butter
Add the cream cheese, peanut butter, oat milk, and powdered sugar to a bowl. Mix until smooth and creamy. Spread the peanut butter mixture over the cooled crust.
Add the chocolate pudding to a bowl along with milk, reducing the milk called for on the package by half a cup. Mix until thick, creamy, and set. Spread the cholate pudding over the top of the peanut butter layer.
- Top It Off
Spread the whipped topping over the chocolate pudding. Garnish with a drizzle of extra peanut butter, crushed pretzels, and banana slices.
How to Make This Recipe Dairy Free
This recipe can be made completely dairy free. Replace the butter with plant butter. Use dairy free cream cheese and oat milk. The measurements will be the same. When using dairy free milk to make the chocolate pudding you will want to mix on high to help the pudding set. All of the measurements will be the same.
How to Make This Recipe Gluten Free
This recipe can be made completely gluten free. Use gluten free pretzels in the crust. They actually are crispier than non-gluten free pretzels and will give extra texture. The measurements will be the same.
This peanut butter chocolate pie is a great make ahead dessert. Cover your baking dish tightly with plastic wrap and keep it refrigerated unless it’s being served. It will last for 3-4 days. Keep in mind the pretzels will soften as it sits.
Not a fan of chocolate? No problem! You can replace the chocolate pudding in this recipe with your favorite pudding. White chocolate, vanilla, and butterscotch would all be delicious with the peanut butter, pretzels, and bananas. Use what you like.
How to Make This Recipe Nut Free
With so many allergens and food sensitivities, I am always looking for ways to make my recipes accessible to everyone. If you or one of your friends or family have a tree nut allergy, the peanut butter in this recipe can be replaced with sunflower seed butter.
In addition to providing its own unique flavor that is a great swap for peanut butter, sunflower seed butter also offers up additional nutrients. It’s rich in protein, vitamin E, fiber, zinc, and iron.
Top Tip For Banana Peanut Butter Pretzel Pie with Chocolate
If you plan on making this layered dessert ahead of time, keep in mind that the bananas will oxidize and begin to brown as they’re on top of the dessert. To prevent this you can either add them just before serving, or quickly dip or toss them in fresh lemon juice. The acid in the lemon juice helps to slow down the oxidization process.
Banana Peanut Butter Pretzel Pie with Chocolate
- 2 mixing bowls
- 1 Mixer
- 1 9×13 baking dish
- 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 powered sugar
- 1/4 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.