This Peanut Butter & Banana Cream Pie layers chocolate, peanut butter banana filling, and fresh whipped cream topped with bacon crumbles. It’s a dessert fit for a (errr…THE) King and a delicious remake of Elvis’ favorite; peanut butter and banana sandwiches!
Prep Time: 20 minutes
Cook TIme: 18 minutes
Yield: 1; 9-inch pie
Preheat oven to 350 °F.
Prepare crust in a food processor fitted with a blade. Add the cookies and banana chips in a food processor and process until finely ground. Add the butter and process until mixture sticks together when the cookies are pinched. Scrape into a 9-inch pie plate and use hands to press firmly into bottom and up sides of the pan.
Place in oven and bake 6-8 minutes or until lightly browned. Cool on a wire rack.
Meanwhile, prepare the filling by whisking together sugar, maple syrup, cornstarch, and salt in a medium sauce pot set on medium heat.
Slowly stir in milk, banana, and vanilla and continue whisking until mixture thickens and comes to a boil.
Reduce heat to low. Temper the eggs by stirring in a spoonful of the hot liquid into egg yolks and blend egg mixture back into remaining hot mixture in pan. Keep mixture at a boil while stirring continuously for 1 min.
Remove from heat and whisk in butter, vanilla, and peanut butter. When the mixture is totally incorporated, fold in bacon.
Spread hot fudge sauce on bottom of the cooled crust and then pour peanut butter mixture into the crust. (If making smaller individual pies, use a pastry bag fitted with a pastry tip to pipe filling into crusts.) Cover with plastic wrap and allow to cool in the refrigerator for at least one hour.
Serve topped with whipped cream sprinkled with crumbled bacon and chopped dried bananas.