Wednesday, June 25, 2014

Too Damned Easy Elvis Pie

     Sometimes I get a bit reckless in the kitchen and just start throwing things together. This pie is a prime example. We had a jar of marshmallow cream sitting in the cabinet that had mocked us for far too long. I took it and a couple other ingredients and came up with a damned fine dessert. It got its name due to the fact that it features peanut butter and bananas (sort of. It's banana cream. I would have certainly added banana slices if I had any on hand). I figure you can't go wrong with an Elvis themed dessert.

Too Damned Easy
Elvis Pie
Ingredients
  • 1 9" graham cracker pie crust
  • 1 can (21 ounce) banana creme pie filling
  • 4 tablespoons marshmallow cream (marshmallow fluff, whatever it is you call it)
  • 4 tablespoons creamy peanut butter (make sure the peanut butter is at room temperature or you're going to have a hell of a time trying to spread it over the marshmallow)
  • 1/2 cup chocolate chips
Directions
  1. Spread a layer of marshmallow cream on the bottom of the pie crust (not the underside or you're in for a lot of disappointment). You're looking for a layer a little over 1/8" thick.
  2. Spread a layer of peanut butter over the marshmallow. It should be the same thickness as the marshmallow layer.
  3. Dump the can of banana cream pie filling on top and spread it evenly over the peanut butter layer.
  4. Sprinkle the chocolate chips over the top.
  5. Set in the freezer for about an hour for it to set up.
Yes, I know this is Bruce Campbell, but he makes an excellent Elvis.
Good times!

2 comments:

  1. Thanks for posting this to The Southern Special! I'm looking forward to making it!
    -Cate from Random Crafty Georgia Girl

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  2. I do this all the time haha! Most of the times with big success! Thanks for coming and linking up at The Weekend Social. Your post has been pinned to our board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!

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