Wednesday, October 5, 2011

Elvis Pie

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!
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

Elvis Pie

Yield: About 8 Servings
Author: Deep South Dish
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

  1. 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.
  2. 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. 
  3. 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. 
  4. 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. 
  5. Add chopped banana chips around the edges also if desired, grate or shave chocolate on top, or drizzle with chocolate sauce.
  6. 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.

Potlucks,Peanut Butter,Everyday,Chocolate,Family,Desserts,Pie,Banana,
Dessert
American
Did you make this recipe?
Tag @DeepSouthDish on instagram and hashtag it #DeepSouthDish
Created using The Recipes Generator


Disclosure: I received a free sample of Planter's peanut butter from the National Peanut Board through the Foodbuzz Tastemaker program.

Posted by on October 5, 2011
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
111003
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed