Ingredients

FILLING

1 large (1 cup) banana

1 tablespoon lemon juice

2 cups milk

3/4 cup sugar

1/4 cup cornstarch

4 Land O Lakes® Eggs (yolks only)

1 package (1/4-ounce) unflavored gelatin

1 teaspoon vanilla

CRUST

2 cups very finely crushed pretzels

1/2 cup Land O Lakes® Butter, melted

2 tablespoons firmly packed brown sugar

TOPPING

1 1/2 cups Land O Lakes® Heavy Whipping Cream

2 tablespoons powdered sugar

GARNISH

Sliced bananas, if desired

1/2 cup caramel ice cream topping, warmed

Sea salt, if desired

Directions 

Place 1 large banana and lemon juice in food processor bowl fitted with metal blade. Cover; process until smooth. Add all remaining filling ingredients. Cover; process until smooth. 

Pour banana mixture into 2-quart heavy saucepan. Cook over medium heat, stirring constantly with whisk, 7-9 minutes or just until mixture comes to a boil and thickens. Remove from heat. Pour filling into bowl. Place plastic food wrap directly onto surface of filling. Refrigerate about 2 hours or until cool. 

Heat oven to 350°F. 

Combine all crust ingredients in bowl; mix well. Press mixture firmly onto bottom and sides of 10-inch tart pan with removable bottom. Bake 10-12 minutes or until lightly browned and set. Cool completely. 

Place chilled whipping cream and powdered sugar into chilled deep bowl; beat at high speed until stiff peaks form. Gently stir 1 1/2 cups whipped cream into cooled filling. Pour into prepared crust. Cover; refrigerate about 3 hours or until set. 

Garnish individual servings with remaining whipped cream and sliced bananas, if desired. Drizzle each serving with about 1 tablespoon warm caramel ice cream topping; sprinkle with sea salt, if desired. 

Recipe Tips 

Use food processor to make pretzel crumbs. 

Use bottom of metal dry measuring cup to press crust mixture evenly into tart pan.