Elvis Pie

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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


1. 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.

2. 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.

3. Refrigerate at least 3 hours or until firm before serving. Store leftovers in refrigerator.

Bon Appetit!

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