Fat Elvis Pie

Prepare yourselves for this one. What do you get when you cross a banana creme pie, a Reese's Cup, and bacon? The answer is this heavenly creation.

I made a boosy Elvis Milkshake this spring that ended up being a readers' favorite. Something about the combination of pork products with peanut butter and bananas gets people excited. This pie took that idea to the next level by adding a little bit of chocolate and it may have been the most sinful thing I have ever tasted.

I like to call this recipe the "one of many dishes" because we filled the dishwasher up and then some after finally finishing this guy. Well worth all the effort, though, because each component was delicious in itself. If you're looking for a showstopping dessert for your next get together, this one is it!

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Servings: 8-12

Prep Time: 1 hr

Total Time: 5 hrs

INGREDIENTS:

For the Crust...

• 1/2 cup (1 stick) melted butter

• 3 cups Nilla wafers, crushed into small crumbs

For the Peanut Butter Filling...

• 1 cup crunchy peanut butter

• 8oz (1 package) cream cheese (softened)

• 1 cup powdered sugar

• 1 cup heavy whipping cream

• 1 tsp vanilla

• 2 large bananas

For the Chocolate Ganache...

• 1 cup dark chocolate chips

• 3/4 cup heavy whipping cream

• 1 Tbsp butter

For the Peanut Butter Fudge Topping...

• 1/3 cup creamy peanut butter

• 1/4 cup milk chocolate chips

For the Peanut Butter Cup Topping...

• 1/3 cup crunchy peanut butter

• 2 Tbsp butter, softened

• 1/2 cup powdered sugar

• 1/2 cup graham cracker crumbs

• 1 tsp vanilla

• 1/3 cup dark chocolate chips

For the Bacon...

• 8 Slices of your favorite bacon, cooked and crumbled

DIRECTIONS:

For the Crust...

1. Preheat oven to 350 degrees F.

2. In a small bowl, combine the melted butter and the Nilla wafer crumbs. Press into the bottom and up the sides of a greased 9-inch pie pan.

3. Bake for 10 minutes. Cool completely before filling!

For the Ganache...

1. Place dark chocolate chips and butter in a small glass or metal mixing bowl. Pour the cream into a small sauce pan to simmer over medium high heat for about 4 minutes. Remove from heat and pour over the chocolate chips and butter. Let sit for 10 minutes.

2. After the 10 minutes, mix with a spoon until the mixture is glossy and smooth.

For the Peanut Butter Fudge Topping...

1. Place chocolate chips and peanut butter in a small glass or microwave safe bowl.

2. Microwave on high at 20 second intervals and stir after each round until the peanut butter and chocolate has melted and is smooth.

For the Peanut Butter Cup Topping...

1. In a large bowl, mix together the peanut butter, butter, powdered sugar, graham cracker crumbs, and vanilla. It should be crumbly (and I just used my clean hands to mix this together).

For the Filling, and to Assemble...

1. Pour half the ganache into the bottom of the cooled crust and carefully spread to coat just the bottom of the pie (not up the edges).

2. To make the filling, combine cream cheese, peanut butter, and powdered sugar in a large bowl and beat with an electric mixer for 5 minutes.

3. In a separate bowl, whip the whipping cream with vanilla until peaks form.

4. Combine the whipped cream with the peanut butter mixture and beat for another 1 minute.

5. Spread half of the filling mixture into the bottom of the pie crust on top of the ganache.

6. Slice the bananas and press the slices into the filling already in the pie.

7. Put aside 1 cup of the peanut butter cup topping and mix the remainder of the peanut butter cup topping into what's left of the filling. Spread that mixture over the bananas.

8. To top the pie, sprinkle the reserved peanut butter cup topping over top. Drizzle the remaining chocolate ganache and the peanut butter fudge generously over the pie (there may be some leftovers depending on your taste). Finish her off with the bacon, and let it rest in the refrigerator for at least 4 hours.

9. Serve cold and let someone else do all the dishes!