Elvis Pie

When I am at a restaurant with my family and someone has a dish or dessert that looks delicious, I always take a picture of it and ask a bunch of questions about how it tastes. This Elvis Pie is the result of one of those restaurant visits.

The next day will usually find me trying to replicate it at home. My son recently enjoyed a beautiful slice of pie at one of our favorite restaurants and I just couldn’t resist. After several pictures and an annoying amount of questions, I knew that I wanted to recreate the dessert.

The very next day, I started working on this pie. I decided to make it an icebox pie so there was nothing to bake.  This pie combines layers of chocolate and peanut butter with bananas, topped with whipped cream. So easy and so delicious.

When tasting the pie, my family joked that Elvis must have come up with the flavor combination. And since January is the month of Elvis’ birthday and National Peanut Butter Day, I thought this was the perfect time for my Elvis Pie.

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Print Recipe
Elvis Pie
Make it ahead for everyday or special occasions.
Elvis Pie, chocolate peanut butter banana pie
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Rating: 0
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Rate this recipe!
Course Dessert
Prep Time 20 Minutes
Passive Time 30 Minutes
Servings
Servings
Ingredients
Pie Crust and Filling
Ganache and Topping
Course Dessert
Prep Time 20 Minutes
Passive Time 30 Minutes
Servings
Servings
Ingredients
Pie Crust and Filling
Ganache and Topping
Elvis Pie, chocolate peanut butter banana pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Butter or spray a 9" pie plate with cooking spray.
  2. In a bowl, combine the chocolate cookie crumbs, melted butter and sugar. Mix until well combined.
  3. Press firmly into a 9" pie pan and refrigerate until well chilled.
  4. For peanut butter filling, combine half of room temperature cream cheese, peanut butter, and 1 teaspoon of vanilla extract in a bowl. Mix until well combined. Gently fold in 1 cup of prepared whipped cream, until incorporated.
  5. Spread the peanut butter filling evenly in the bottom of the cooled pie crust.
  6. Slice bananas and evenly layer the slices into the peanut butter filling, gently pressing into filling.
  7. For chocolate filling, combine the remaining room temperature cream cheese,1 teaspoon vanilla extract, cocoa powder and melted chocolate chips in a bowl. Mix until well combined. Gently fold in the remaining 1 cup of prepared whipped cream, until incorporated.
  8. Spread chocolate filling evenly over bananas, making sure to cover them completely. Refrigerate pie while preparing ganache.
  9. For ganache: Place chocolate chips and salt in a heat safe bowl. In a small pot, heat heavy cream just to a boil. Pour hot heavy cream over chocolate chips and salt. Do not stir, but let it sit for 10 minutes to allow chocolate to soften and then stir until smooth and shiny.
  10. Remove chilled pie from refrigerator and slowly pour ganache over chocolate filling until it is completely covered.
  11. Refrigerate pie until ganache is set.
  12. Top pie with whip cream and dust with cocoa powder or chocolate slivers. Refrigerate until needed.
Recipe Notes

This pie can be made several days in advance. Once ganache is set, cover the pie gently with plastic wrap and refrigerate. Before serving, top with prepared whipped cream and chocolate.

This Elvis Pie recipe is gluten free and vegetarian.

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