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The King (otherwise known as Elvis Presley) was known for his swiveling hips, his dreamboat eyes, his smooth crooning, his ridiculous sequined jumpsuits, and his eccentric palate. One of his favorite snacks was a grilled peanut butter, banana, and bacon sandwich, which to some might sound obscene, and to others (me), obscenely delicious. This pie marries the sweet, smoky, salty, nutty flavors of Elvis's favorite sandwich in a rich, gooey, messy cream pie. Fresh banana pudding, topped with peanut butter whipped cream in a peanut butter¿bacon cookie crust. Need I say more? You probably only need to eat this once in a lifetime; you'll never forget it.
Ingredients
Makes one 9-inch (23-cm) pie
Crust
Filling
Topping
Step 1
Make the crust:Preheat the oven to 350°F (175°C). On a foil-lined baking sheet, cook the bacon until it is super crispy, but not burnt. Remove it from the oven (keep the oven on), and drain the bacon on paper towels. When the bacon is cool enough to handle, process it in a food processor with the cookies until you've got fine crumbs. Mix the crumbs with the fat until the crumbs are the consistency of wet sand. Press them firmly into a 9-inch (23-cm) pie plate and chill the crust until firm. Bake the crust for about 10 minutes. Allow it to cool completely.
Step 2
Make the filling:Prepare an ice bath. In a small bowl, whisk the egg yolks lightly. In a large saucepan over medium heat, whisk together the milk, granulated sugar, cornstarch, and salt. Bring the mixture to a simmer but do not let it boil, whisking constantly for 4 minutes.
Step 3
Temper the egg yolks by whisking them constantly as you ladle in a thin stream of the hot milk mixture. Add another ladleful of milk, whisking constantly, then pour the egg mixture back into the saucepan of hot milk as you whisk. Cook it over medium-high heat, whisking steadily, until the custard is thick and you see small bubbles breaking the surface, about 3 minutes. Remove it from the heat, whisk in the vanilla, and set the pan in the ice bath. Stir it occasionally with a spatula until fully cooled. (This can be made ahead and refrigerated for up to 1 day, covered tightly with plastic wrap. Make sure the plastic touches the surface of the custard, to prevent a skin from forming.)
Step 4
To assemble the pie, slice the bananas lengthwise or in circles, whichever you prefer, and arrange a layer of them in the bottom of your pie crust. Cover them with a layer of pudding, then repeat with the remaining banana slices and pudding.
Step 5
Make the topping:In a stand mixer, with a hand mixer, or by hand with a whisk, whip the cream, powdered sugar, peanut butter, and vanilla until stiff peaks form. Pile the whipped cream onto the pie filling and top it with the chopped nuts, if desired.
Make sure the bacon is cooked very crisply so it doesn't become chewy. Use gluten-free cookies to make the entire pie gluten-free!
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Reviews (3)
Back to TopThese ingredients are one of my comfort food combos. Any recipe with these deserves high ratings, but... I've made this before... Once you have all ingredients ready, should come together quite rapidly. Chef Ilona's PBBacon cream pie Crust: 1/3# crispy bacon, .25 cup coconut (or any hard sweetener) sugar, .5 cup peanuts... (food) process just until small crumbles and able to pinch a clump that the will hold... press into bottom of pie pan...place in fridge... reserve excess for serving. Filling: bananas & heavy cream: whip 1 cup heavy cream with a touch of vanilla... save half for later... fold in 3 roughly smashed bananas (varied ripeness adds dimension)... plop into crust... return to fridge. Topping: 1/2 cup peanut butter in medium bowl. Beat in 2 tablespoons cold water and coconut sugar or molassas or honey or sweetener of choice until it becomes a little fluffy... may need to add tablespoon cold water at a time more, depending on your peanut butter... takes a little time but worth it... fold in HALF of saved whipped cream. Pipe or place on top of banana filling FROM CRUST working inward to avoid bulging leakage. Can serve emediately... Keep refrigerated. Serve with a dollop of reserved plain whipped cream and a sprinkle "crust mixture". If you don't think you'll eat it all in a couple of days, make a little, decomposed and assemble when you get the urge.
ilona212
Arizona
6/1/2016
This isn't "eccentric"; it's revolting. I know these things are largely a matter of taste, but ... really! And my one fork is actually -1, because zero isn't an option.
troilus
Brockville, ON Canada
6/1/2016
An easy and tasty pie. I think it's a 3 but it's my husband's new favorite (he'd give it a 4). Next time I would add some bacon crumbles on top to accentuate the bacon flavor. The bacon in the crust isn't very noticeable.
candylc
Chicago
1/14/2015