Elvis Pie Recipes

ELVIS MOON PIE

Steps:

• For the macaroons: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. Place the peanuts and confectioners' sugar in a food processor and process until it reaches a flour consistency, about 5 minutes. Place the egg whites and granulated sugar in a stand mixer and whip until firm peaks form.
• Using a rubber spatula, slowly fold in the peanut/sugar mixture, one-third at a time, until fully incorporated, being careful not to let the mixture "drop." Pipe the batter using a piping bag or pastry bag onto the prepared baking sheets (six 3-inch rounds on each tray) about 1 inch apart. Bake until golden brown and nicely risen, 15 to 17 minutes. Let rest 20 minutes, and then remove the macaroons from the baking sheets.
• For the compote: Render the bacon in a saute pan over low heat until crispy and browned. Add the chopped bananas and cook while mashing. Then add the brown sugar, rum and lime juice, and continue to cook the mashed mixture until no liquid remains.
• For the marshmallow cream: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan, combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, 12 to 15 minutes. Add the vanilla during the last minute of whipping.
• To assemble: Place one macaroon baked-side down. Add a scoop of the compote, about 3 tablespoons. Cover the compote with 1 tablespoon marshmallow whip. Using a hand torch, roast the marshmallow until browned. Top with another macaroon, baked-side up. Repeat with the remaining ingredients. Serve.

CHOCOLATE-PEANUT BUTTER BANANA "ELVIS" PIE RECIPE - (3.3/5)

Steps:

• 1. Combine peanut butter, cream cheese, sugar, butter and 1 T vanilla in an electric mixing bowl. Transfer peanut butter mix to a separate bowl. Whip 1 cup heavy cream in mixer, gradually adding 1/4 cup of sugar. Fold half of whipped cream into peanut butter mix. Then fold the other half in. Set aside. 2. Slice bananas and sprinkle with brown sugar. Set aside. 3. Whip 1 cup of heavy cream in mixer, gradually adding 1/4 cup of sugar, and 1 T vanilla. 4. To assemble pie, spread the peanut butter silk evenly in bottom of chocolate pie shell. Then, place the banana slices in one even layer on top of peanut butter. Use a spatula to evenly spread the whipped cream on top of the bananas. Shave the chocolate and sprinkle on top of the whipped cream. 5. Place pie in freezer for 1 hour. Transfer to refrigerator for 2 more hours before serving.

ELVIS PIE

Steps:

• 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.
• 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.
• 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.)
• 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.
• 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.

ELVIS PIE

Steps:

• to make crust preheat oven to 350 degrees. spray pan with pam type spray . in seperate container mix crushed up cracker crumbs with melted margarine,sugar stir til well incorporated. pour into sprayed prepared pan. Cook crust til golden brown in oven around 9-12 minutes. Remove from oven to cool. Next in a mixing bowl prepare pudding, when thickened add peanut butter to pudding then add 4 0z. of whipped topping. stir til all is mixed well.
• Place 1 sliced bananna on top of cooled crust. Then add half of the mixed pudding on top of the bannanas and crust spread to the corners. top with the left over whipped topping. top the with the rest of bannanas and finish off with chocolate syrupdrizzled over the top. Now refridgerate for at least 2 hours so it will cut nicely.

ELVIS PIE

Steps:

• 1. Layer one: Preheat oven to 350. Crushed graham crackers and mix crumbs thoroughly with 1 1/4 sticks butter and 6 Tbsp.. sugar. Put mixture in springform pan, pressing evenly onto bottom and up side of pan. Bake til golden brown, about 8 to 10 minutes. Remove from oven and cool on rack
• 2. Layer Two: In large bowl, using a hand blender or whisk, beat cream cheese and peanut butter til smooth. Add 3/4 cup sugar and 1/4 cup brown sugar and beat til fluffy. Slowly add eggs and 2 tsp. vanilla and blend. Pour mixture into crust. Cut two large pieces of foil. Place springform pan in center of foil and fold foil up the sides. Place in larger roasting pan and add enough water to come up 1 inch on the outside of the springform pan. Bake til golden brown, about 1 1/4 hours. Remove and cool in refrigerator uncovered for at least 6 hours.
• 3. Layer Three: To make banana layer, slice bananas 1/2 inch thick. Put remaining 1 stick butter and remaining 1/2 cup brown sugar in large pan over medium heat. Whisk til sugar and butter melt and mixture is smooth and caramel like, about 3 to 4 minutes. Add banana slices to pan in single layer and cook for 2 minutes, turning once. Using a fork, carefully transfer banana slices to top of cheesecake, arranging in an even layer. Return to refrigerator.
• 4. Layer Four: Put whipping cream, remaining 2 tsp. vanilla and powdered sugar in mixing bowl. Using an electric hand mixer, beat cream til stiff.. Spread whipped cream on top of bananas. To garnish, grate chocolate over top.

ELVIS PRESLEY'S GRASSHOPPER PIE

Steps:

• In a bowl crush 20 cream-filled chocolate cookies to make 1 3/4 cups of crumbs. Reserve 1/4 cup for garnish. Paat the remaining crumbs on the bottom and sides of a buttered 9-inch pie tin. Set the crust aside. In a medium bowl combine the condensed milk, creme de menthe, creme de cacao, and heavy cream. Mix thoroughly. Pour the mixture into the crust. Top with the remaining crumbs. Freezze the pie for 6 hours. The pie will not freezze solid. Garnish with mint, if desired.