Chocolate Peanut Butter Banana Pretzel Pie
A crunchy pretzel and graham cracker crust, layers of chocolate and peanut butter ganache (!!), bananas, and more crunchy pretzels on top. Chocolate peanut butter banana pretzel pie is a sweet and salty dream come true, and easy as… well.. pie!
Do you remember this summer when I was on a huge fruit-based dessert kick?
Then we moved right along to the nectarine upside-down yogurt cake, blueberry peach coffee cake, and right around the brown butter pear tart I had to make a plea to you chocolate lovers that once the abundant, perfectly ripe CSA fruit stopped pouring in and we settled into the general lack of fresh local produce period, the chocolate and peanut butter desserts would return in full force.
Well, we’ve hit that produce dearth. Winter citrus is on its way out, but we’re still a few months away from the first spring fruits. So rejoice, chocolaholics — it’s time for my peace offering to you.
A no-bake, easy as pie, chocolate peanut butter banana pretzel pie. (Say that three times fast!)
Oh, and there’s also some graham crackers in there, making this a graham cracker chocolate peanut butter banana pretzel pie, but you have to draw the line somewhere, right?.
With not just one, but two type of ganache. Including peanut butter ganache. Did you just read that? Peanut. Butter. Ganache. Oh yeah, we’re going there. My life will never be the same, and I don’t think yours will, either.
Did I mention that this dessert is no-bake? As in, no oven necessary at all. Easy peasy. Now, you do have to let this chill in the fridge for a while, so I can’t say that it’s the perfect last minute dessert, but it’s a fantastic option when your oven is occupied with other things or you don’t have a lot of same-day time to make something.
This is my definition of a perfect weeknight dinner party dessert. You’re at work all day, so you don’t have time to whip up anything fancy when guests are arriving a mere 30 minutes after you get home yourself.
So you assemble this the night before, but you can head straight to bed. You don’t have to wait up an hour for it to bake and pull it out of the oven.
Tuck it away in the fridge, pull it out for your dinner party, and enjoy the oohs and aahs of your friends.
(And while we’re not quite there yet, no-bake pies are perfect for a hot summer when you don’t want to turn on your oven. Despite the snow in the forecast for this weekend, summer will be here before we know it!)
Protip: take it from my experience and the number of tweaks I’ve made to this, and don’t add the pretzels until immediately before you serve them.
I felt like Goldilocks perfecting this recipe: add the pretzels the night before and after sitting in the fridge and they get too soggy. This is so much better with the contrasting crunch of the pretzels against the silky smooth filling and soft bananas.
Make a firm chocolate ganache and the pretzels don’t sink in and stick to the chocolate ganache… but make your ganache too runny and the pretzels get soggy again.
This is all about finding the right balance, and when you do… it’s sweet and salty, smooth and crunchy, chocolate peanut butter banana pretzel pie perfection.
Chocolate Peanut Butter Banana Pretzel Pie
A crunchy pretzel and graham cracker crust, layers of chocolate and peanut butter ganache, bananas, and more crunchy pretzels on top.
- 3 cups heavy cream, divided
- 3/4 cup peanut butter, divided
- 8 ounces peanut butter chips
- 12 ounces chocolate chips
- 1 teaspoon kosher salt
- 15 whole graham crackers
- 3/4 cup pretzels, plus more for decorating
- 8 tablespoons unsalted butter, melted
- 3 whole ripe bananas, sliced
- 1 tablespoon milk
- Bring a pan of water to a simmer and place a heat-proof bowl overtop. Add 1 cup of the cream, 1/2 cup of peanut butter, and the peanut butter chips to the bowl and stir until melted. Once melted and combined, chill the bowl in the refrigerator until cool, about 30 minutes (or up to overnight).
- Set a second heat-proof bowl over the simmering water. Add the remaining 2 cups of cream and the chocolate chips. Again, stir until melted and thoroughly combined, then stir in the salt. Place the bowl in the refrigerator until mixture is chilled completely, about 30 minutes (or up to overnight).
- While the fillings are chilling, prepare the crust. Combine the graham crackers and 3/4 cup of the pretzels in a blender or food processor. Process until the graham crackers are all crumbs and the pretzels are small pieces. Combine the graham cracker-pretzel mixture in a small bowl and mix with the melted butter. Scoop the mixture into a 9 or 10-inch springform pan, and press into the bottom and up the sides of the pan.
- Arrange banana slices into a single layer over the bottom of the crust. This should use a little more than one-third of the total banana slices.
- Remove the peanut butter mixture from the refrigerator and stir in the milk and remaining 1/4 cup of peanut butter, stirring until smooth. Spread the peanut butter layer over the bananas.
- Add another approximate third of the banana slices to the top of the peanut butter layer.
- Remove the chocolate mixture from the refrigerator and whip on high speed until lightened and slightly thicker. Spread the chocolate over the peanut butter mixture.
- Arrange the remaining banana slices around the edge of the pie. Refrigerate until the pie is set, at least 3 hours or overnight.
- Immediately before serving, add the remaining pretzels to the top of the pie. Untold the pie from the springform pan and transfer to a serving plate.
Recipe adapted from The Kitchn