Recipe: No-Bake Fat Elvis Peanut Butter, Pretzel & Banana Pie

Recipe: No-Bake Fat Elvis Peanut Butter, Pretzel & Banana Pie

Sarah Rae Smith
May 15, 2013

There are very few cravings as strong as the combination of peanut butter and chocolate. Combine it with pretzels, bananas and salty goodness and what do you have? A no-bake Fat Elvis pie, that's what! 

There's something ridiculously perfect about a dessert creation that doesn't have to be perfect. Especially when the end result looks extra fancy. This pie sports multiple layers of thick peanut buttery goodness, salty chocolate sweetness, fresh bananas on bottom, brown sugared bananas on top, and a crunchy pretzel crust. 

Although all these bits and pieces might seem intimidating, this entire pie was made using just my blender and a single sauce pan on the stove. Each layer comes together simply and without much fuss. Best of all, nothing has to be perfect. 

This indulgent Fat Elvis pie is just what your next family get together or office party ordered. Be warned, however, once your friends and family know this recipe is under your culinary belt, making it won't be a one-time affair! 

No-Bake Fat Elvis Peanut Butter & Banana Pie

Serves 12

3 cups heavy cream, divided
8 ounces peanut butter chips
12 ounces semi-sweet chocolate chips
1 teaspoon kosher salt
2 packages graham crackers (about 12-15 whole crackers)
1 cup pretzels
8 tablespoons unsalted butter, melted
2 whole ripe bananas
3/4 cup peanut butter
1 tablespoon milk
1 tablespoon corn syrup (optional)
2 tablespoons brown sugar (optional)

To prepare the filling, first bring a pan of water to a simmer and place a heat-proof bowl over top (or use a double-broiler). Add 1 cup of cream, 1/2 cup of peanut butter, and the peanut butter chips to the bowl and stir until melted. Once melted and completely combined, place the bowl in refrigerator until completely chilled, about an hour.

Set a second heat-proof bowl over the simmering water. Add the remaining 2 cups cream and the chocolate chips. Stir until melted and thoroughly combined, then stir in the salt. Place the bowl in refrigerator until mixture is cool and chilled completely, about an hour.

While the fillings are chilling, prepare the crust. Combine graham crackers and 1/2 cup of the pretzels in a blender or food processor. Process until the crackers have turned to crumbs and pretzels are in small pieces. (Alternatively, place the crackers and pretzels in a zip-top bag and crush with a rolling pin.)

Combine the graham cracker-pretzel mixture in a bowl with the melted butter and stir until thoroughly mixed. Pour the mixture into a 10-inch cake pan with a removable bottom, and press it into the the bottom and up the sides. (This pie can also be made in a 9-inch pie tin; you will not need all of the crust mixture.)

Slice 1 whole banana and half of the second panana into rounds. Arrange them in a single layer over the bottom of the crust. 

Remove peanut butter mixture from refrigerator and mix in the milk, corn syrup (if using) and remaining 1/4 cup of the peanut butter. Stir until smooth. The mixture should lighten and gain a small amount of volume and spoon easily. Spread the peanut butter layer over cut bananas in pan. 

Remove the chocolate mixture from freezer, and whip on high speed until the mixture is lightened and slightly thicker. It won't be as firm as the peanut butter mixture, but don't worry! Spread the chocolate over peanut butter mixture.

Roughly crush the remaining pretzels and sprinkle them around the edge of the pie. Slice the remaining 1/2 banana in to rounds and arrange them around the top (I added 2 tablespoons of brown sugar to the tops and popped them in the broiler for a little color). Refrigerate until the pie is set, at least 3 hours or overnight. 

When ready to serve, unmold the pie from the cake pan and transfer to a platter. (If you use a pie tin, do not unmold.)

 This post was requested by illuminatedpst for Reader Request Week 2013.

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