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 (a lot of people have expressed difficulty in locating this. If you can't find it, make a batch of instant vanilla pudding and cut up a banana or two into it)
• 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!