|Peanut butter paired with chocolate and bananas makes a great pie for any day. Don't forget the milk!|
Elvis PieI suppose just about anybody would recognize the name Planters when associated with snack nuts. In fact, you'll pretty much always find Planters dry roasted or cocktail peanuts in our pantry. But did you know that earlier this year, Planters launched a brand new line of peanut butter, bringing it back into the peanut butter market after decades of absence? Thanks to the National Peanut Board, I recently had the opportunity to give Planter's new creamy peanut butter a try.
What better company to bring us a good, quality peanut butter than Planters, so I say its about time that Planters peanut butter made a comeback myself! I found their peanut butter to be very smooth and creamy, with a nice spreading consistency, and a rich, concentrated and grown-up peanut flavor.
It was perfect for my own personal favorite peanut butter snack - apples and peanut butter. But, I decided to venture out a little more than that and make this easy refrigerator pie combining peanut butter, cream cheese, powdered sugar, chocolate and bananas - ingredients we all usually have around the house anyway. An easy and wonderful dessert for any time of the year.
The Planters brand came across much less sweet to my palate too, making it an excellent peanut butter for this pie, which has a tendency to taste overly sweet and rich sometimes. I found the sweetness to be much more reigned in with Planters, while the peanut flavor really did shine through.
We often think of kids when we think of peanut butter, but according to Neilson data, two-thirds of the peanut butter consumed in the U.S. is by adults. In an effort to inspire us adults to explore the versatility of peanut butter, Planters has teamed up with Marcus Samuelsson Chef/Owner of New York's Red Rooster Harlem. Pop by Mr. Peanut's Facebook page to check out some of Chef's more sophisticated, featured recipes. Pick up some great fall recipes at the National Peanut Board site.
Did you know that peanuts have more antioxidants than broccoli? Who knew?!
Whether as a snack or part of a meal, Planters Peanut Butter is a nutrient-dense energy source and plant-based protein, providing 10% or more of the daily value for 7 essential nutrients, including magnesium and antioxidant Vitamin E, when consumed in the recommended two tablespoon serving size. Good stuff.
You can find out more nutritional information and fun facts about peanuts at The Skinny on Nuts website.
Planters peanut butter is available in two varieties, creamy and crunchy, and in two sizes, 16.3 and 28 ounces. The holidays are around the corner, so make sure you stock up now to have plenty on hand for those peanut butter goodies that everybody looks forward to.
Now... let's talk 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 Planters 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!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Inspired by The Fat Elvis Pie at Hoosier Mama Pie Company.
Recipe: Elvis Pie©From the Kitchen of Deep South Dish
Prep time: 15 min |Inactive time: 4 hours | Yield: About 8 servings
- 1 homemade or commercial graham cracker crust
- 1 (3.9 ounce) instant chocolate pudding and pie filling
- 1-1/2 cups of whole milk
- 1/2 cup of Planter's peanut butter
- 1/2 block (4 ounces) of cream cheese, softened at room temperature
- 1/2 cup of powdered sugar, sifted
- 1-1/2 cups of non-dairy whipped topping or whipped cream
- 2 to 3 firm bananas, sliced thick
- Orange juice or lemon juice, optional
- 1/4 cup of roasted peanuts, chopped
- Chopped dried banana chips, optional
- Chocolate shavings or sauce, optional
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.
Cook's 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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Disclosure: I received a free sample of Planter's peanut butter from the National Peanut Board through the Foodbuzz Tastemaker program.