What is Elvis Pie?
Elvis Pie is a banana cream pie made with Banana’s Foster and Peanut Butter whipped Cream. It is named Elvis Pie because I read somewhere once that Elvis’s favourite sandwich was peanut butter and banana.
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How to make Elvis Pie
Step One: Pie Crust
I will not be sharing my pie crust recipe with you today. Sorry. You can make pie crust from your own favourite recipe, buy one from the grocery store or call us here and ask us to make a “bake at home pie shell” for you. Whatever option you choose you will want to ensure that the crust is pre-baked before you fill it. I will walk through the process below.
- Start with a frozen pie shell.
- Wrap it tightly with tin foil and place baking weights in the center (we use plain, dried, white beans)
- Bake for 25 minutes at 305
- Remove the foil
- Return to the oven and bake for an additional 5-10 minutes untill the shell is golden and baked through.
Step Two: Bananas Foster
- 2 firm, yellow bananas
- 2 TBL spoons Butter
- 2 TBL spoons brown sugar
- 1 TBL spoon Maple
- pinch cinnamon
- pinch nutmeg
- 2 TBL spoons Rum
- grab a big frying pan that has a nice fitting lid and heat your butter over medium heat until its melted. keep the lid handy.
- toss in your bananas and stir them for about a minute
- add everything else except the rum and continue to cook for another minute or two until bananas start to soften
- add the Rum
- Toss gently to warm the rum and apply flame to flambe the dish.
- You can either let the flames burn themselves out which will burn off all the alcohol or you can place the lid on the pan and smother the flames retaining a bit of the alcohol flavour. I chose to do the latter.
- Transfer to a heatproof bowl while you finish the next few steps
SAFETY FIRST: use a long match or a barbecue lighter so you don’t light yourself on fire. Also make sure that there isn’t anything flammable above or directly around your flambe station (specifically that bottle of rum that you measured two tablespoons out of, make sure that is put away). You should also have a fire extinguisher in your kitchen because as a general rule you should have a fire extinguisher in your kitchen
Step Three: Custard
The middle layer of the pie is a plain vanilla custard. We make ours from scratch with a lot of tedious whisking. You can cheat here if you want to. I am very sure that this would be just as delicious if made with instant vanilla pudding. If you want to save a few bucks you could also be creative with the flavour of your custard. We went with a vanilla bean paste, but as you’ve seen in the news vanilla is more expensive that silver. You could use any flavoured liqueur that you enjoy instead.
2 egg yolks
2 Tablespoons sugar
1 Tablespoon cornstarch
3/4 cup of cream
1 teaspoon vanilla bean paste
- Set up a pot of water on the stove and bring it to a boil, you will use this as a double boiler later.
- In one bowl whisk together your eggs, sugar and flour until they are smooth.
- Pour your cream into a second pot and bring it to a gentle boil.
- Pour half of the hot cream into your egg mixture while whisking vigorously, then whisk in the remaining cream and vanilla bean paste.
- place the bowl containing your custard over the pot of boiling water and whisk it continuously until it thickens. This will take forever, emotionally prepare yourself to stir for a long time.
- remove from heat and force your custard through a fine mesh seive
- pour the warm custard over your bananas filling up your pie shell as full as you can. Eat the any remaining custard with a spoon and don’t share any of it. You’re working hard making pie, you deserve it.
- let your pie sit in the fridge at least an hour or overnight if you want to be really organized and make things ahead.
Step 4: Peanut Butter Whipped Cream
1 cup whipping cream
1 tbl spoon peanut butter
2 tbl spoons sugar
- put everything in a bowl and either whisk it by hand (this will not be fun) or beat with an electric mixer until you get nice firm peaks.
- you can either use a spoon to dollop your whipped cream onto your pie, or you can be fancy and pipe it on with a piping bag and a tip of your choosing.
- we also melted some chocolate to drizzle on top and we dusted a bit of coco on the surface of the custard cause we tend to go all out.
Keep this dessert cool until you are ready to eat it.