Peanut butter paired with chocolate and bananas makes a great pie for any day. Inspired by The Fat Elvis Pie at Hoosier Mama Pie Company - don't forget the milk!
Elvis Pie
Y'all, this pie is so easy to throw together that you could whip it up in the evening before bed and have a company-worthy dessert the next day. Here's how to make it.Prepare pudding according to package directions for pie filling, except reduce milk to 1-1/2 cups. Spread most of the pie filling in the bottom and up the sides of the crust. Reserve any leftover for snacking. You'll want to let the pie filling set for about an hour in the fridge.
>Grab the peanut butter - you'll need 1/2 cup.
Add the peanut butter and a half block (4 ounces) of softened cream cheese to a mixer bowl.
Cream together until well blended. Mix in 1/2 cup of powdered sugar that has been sifted to remove lumps, adding it in a little at a time until fully incorporated. The mixture will resemble a cookie dough.
Add 1-1/2 cups of whipped topping.
Mix that in until well blended.
Slice the bananas thick and spread them on top of the chocolate filling. You can toss the bananas in some lemon juice or orange juice first if you want to prevent discoloration. Just toss and drain well. I suggest putting down at least two layers of bananas, 2 or 3 bananas, depending on their size.
Add the peanut butter filling.
Spread that out evenly to the edges of the crust.
Make decorative diagonal cuts across the pie if desired. I think it looks nice myself.
Garnish just around the edges of both pies with the chopped peanuts. I also wanted to add chopped banana chips around the edges but couldn't find any at the store. It's a nice touch to let people know that there are bananas inside and you'll only need a little. You can also grate or shave chocolate in the center on top. Refrigerate at least 3 hours or until firm before serving. Overnight is even better.
The Cajun gives this a big thumbs up. Store any leftovers in refrigerator.
For more of my favorite pie recipes, visit my Pinterest page!
Elvis Pie
Yield: About 8 Servings
Prep time: 15 MinInactive time: 4 HourTotal time: 4 H & 15 M
Peanut butter paired with chocolate and bananas makes a great pie for any day. Inspired by The Fat Elvis Pie at Hoosier Mama Pie Company - don't forget the milk!
Ingredients
- 1 homemade or commercial graham cracker crust
- 1 (3.9 ounce) instant chocolate pudding and pie filling
- 1-1/2 cups whole milk
- 1/2 cup creamy peanut butter
- 1/2 block (4 ounces) cream cheese, softened at room temperature
- 1/2 cup powdered sugar, sifted
- 1-1/2 cups non-dairy whipped topping or whipped cream
- 2 to 3 firm bananas, sliced thick
- Orange juice or lemon juice, optional
- 1/4 cup roasted peanuts, chopped
- Chopped dried banana chips, optional
- Chocolate shavings or sauce, optional
Instructions
- Prepare pudding according to package directions for pie filling, except reduce milk to 1-1/2 cups. Spread most of the pie filling in the bottom and up the sides of the crust. Reserve any leftover for snacking. Let the pie filling set for about an hour in the fridge.
- Cream together the peanut butter and cream cheese until well blended. Mix in the powdered sugar a little at a time until fully incorporated, add the whipped topping and blend.
- To prevent discoloration, toss the bananas with orange or lemon juice, if desired. Drain well and add the sliced bananas to the top of the chocolate pie filling.
- Top with the peanut butter filling, spreading to the edges of the crust. Make decorative diagonal cuts across the pie if desired, and garnish just around the edges of the pie with the chopped peanuts.
- Add chopped banana chips around the edges also if desired, grate or shave chocolate on top, or drizzle with chocolate sauce.
- Refrigerate at least 3 hours or until firm before serving. Store leftovers in refrigerator.
Notes:
I used a (6 ounce/9 inch) commercial graham cracker crust. To make two pies, divide the pie filling between two crusts and double the remaining ingredients.
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