From the Redux team –
Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
I am excited to see what the other posters come up with, but I actually tend not to love the idea of healthying up dessert products… if you are looking to eat less sugar I’d rather you ate great cookies less often rather than sugar-free “cookies” every day. So for this post I decided to go with a recipe that just happens to be a bit healthier from the start.
My Peanut Butter and cinnamon Banana ice cream Pretzel Pie (whew!) borrows the much-loved vegan concept of putting frozen bananas in the food processor to make soft-serve. Peanut butter was an obvious pairing, the cinnamon adds a little depth, and the salty crunch of the pretzel offsets the sweetness perfectly.
Peanut Butter Banana Pretzel Pie; 8 servings
Cook Time: 10 minutes; Hands-on Time: 20 minutes; Total Time: 1.5 hours
- 2 cups pretzels
- 1/4 cup granulated sugar
- 1/2 cup vegan butter substitute
- 4 medium bananas, frozen
- 1/4 cup unsweetened vanilla almond milk (if using a plain milk substitute just add 1/2 tsp vanilla extract)
- 3/4 cup creamy peanut butter
- 2 tsp cinnamon
- Preheat oven to 400 degrees Farenheit.
- Place unwrapped butter in the center of a 9-inch pie pan and put in preheating oven until butter is fully melted.
- Place pretzels into the bowl of the food processor and process until mixture is homogenous, 30 seconds to 1 minute. Add sugar to bowl and pulse a few times until combined.
- When butter has melted, pour the crushed pretzels into the center of the pie pan. Mix the crumbs and melted butter, then use your fingertips to gently push onto the bottom and up the sides of the pan.
- Bake crust 10 – 12 minutes until firm. Set aside to cool for at least 15 minutes.
- Wipe out food processor (it doesn’t matter if a few pretzel crumbs get in your filling) and place bananas and almond milk into the bowl. Process 2 – 3 minutes until smooth, scraping down the sides as needed.
- Add peanut butter and cinnamon to bowl and process 20 – 40 seconds more until well-combined.
- Pour filling into cooled pretzel crust, using a spatula to spread it in an even layer.
- Place pie in the freezer to firm up for 1 hour. You can make and freeze the pie a few days ahead of time if you like, just be sure to place in the fridge to thaw for 30 minutes before serving.
What type of berry do most want to stuff in a pie crust this summer?