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Elvis Pie
A delicious icebox pie with layers of chocolate, peanut butter and bananas topped with whipped cream. Make it ahead for everyday or special occasions.
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| Servings | Prep Time |
| 12Servings | 20Minutes |
| Passive Time |
| 30Minutes |
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Ingredients
Pie Crust and Filling
- 1 1/2Cup Organic cookie crumbschocolate – if gluten free, use gluten free cookie crumbs
- 3Tbsp Organic buttermelted
- 3Tbsp Organic granulated sugar
- 8Oz Organic cream cheeseroom temperature, divided
- 4 Cup Organic whipped creamprepared, dairy or non-dairy, divided
- 2tsp Organic vanilla extractvanilla extract
- 1/2Cup Organic peanut butteror nut butter substitute
- 1/3Cup Organic cocoa powder
- 1/4Cup Organic chocolate chipsmelted and cooled
- 2-3 Organic bananas
Ganache and Topping
- 4 oz Organic chocolate chips
- 1/2Cup Organic heavy whipping cream
- 1/16tsp Organic salt
- 2-3Cup Organic whipped creamDairy or non-dairy for icing
Instructions
- Butter or spray a 9″ pie plate with cooking spray.
- In a bowl, combine the chocolate cookie crumbs, melted butter and sugar. Mix until well combined.
- Press firmly into a 9″ pie pan and refrigerate until well chilled.
- For peanut butter filling, combine half of room temperature cream cheese, 1 cup of whipped cream, peanut butter, and 1 teaspoon of vanilla extract in a bowl. Blend until well combined.
- Spread the peanut butter filling evenly in the bottom of the cooled pie crust.
- Slice bananas and evenly layer the slices into the peanut butter filling, gently pressing into filling.
- For chocolate filling, combine the rest of the room temperature cream cheese, 1 cup of whipped cream, 1 teaspoon vanilla extract, cocoa powder and melted chocolate chips in a bowl. Fold together gently until well combined.
- Spread chocolate filling evenly over bananas making sure to cover them completely. Refrigerate while preparing ganache.
- Prepare ganache by heating heavy cream to a boil. Pour hot heavy cream over chocolate chips and salt. Do not stir! Let the bowl sit for 10 minutes to allow chocolate to soften and then stir until smooth and shiny.
- Remove pie from refrigerator and slowly pour ganache over chocolate filling until it is covered completely.
- Refrigerate pie until ganache is set.
- 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. Cover well with plastic wrap and refrigerate.
This Elvis Pie recipe is organic and vegetarian, and can be made gluten free.
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