Elvis has entered the building; behold the Memphis Mafia Pie. Is it worthy of the king of rock n’ roll? Most definitely. Would the Memphis Mafia brotherhood have hunted down a slice of this pie for King Elvis? You better believe it; hence the name.
I took Elvis’ beloved fried peanut butter, banana, and bacon sandwich and transformed it into the dessert for royalty.
The Memphis Mafia Pie starts with a vanilla wafer crust and a layer of fresh sliced bananas in creamy peanut butter filling. Then we stir in a whole mess of homemade “Reeses” peanut butter cup crumbles, with more crumbles on top. But wait; there’s more, no, not Ginsu knives. Drizzled on top with abandon is peanut butter fudge, chocolate ganache, and a half pound of crumbled bacon. Truly fit for a king.
Not keen on bananas? No problem, click on over to Peanut Butter Maxx pie. It’s a simpler version of the Memphis Mafia and no bananas. Above all, make it your own!
Once you have all the components prepped, spread a layer of the peanut butter filling into the pie crust. As you place the sliced the bananas on top gently push them into the filling. You can overlap the bananas if you want more than a single layer. Spread on another layer of filling gently pushing with the cream filling into the crevices of the bananas.
The rest of the pie is history in the making. Mix 1 cup of the peanut butter cup crumbles into the remaining peanut butter filling and spread over the the pie. Toss on the remaining peanut butter crumbles followed by the peanut butter fudge and/or chocolate ganache. I used both, but one or the other is perfect! Finish your masterpiece with the crumbled bacon and refrigerate for 4 to 5 hours or overnight.
Once you slice into your work of art, the bananas will start oxidizing (turning brown). So, either plan on sharing your pie or pressing plastic wrap directly onto the leftover pie.
Get a slice of Memphis Mafia Pie, turn on some Elvis tunes, and enjoy this epic pie that hits all the right notes with the King.
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Memphis Mafia Pie
Memphis Mafia Pie: Vanilla wafer crust, peanut butter filling, bananas, homemade "Reeses" crumbles, drizzled with peanut butter fudge, chocolate ganache & bacon!
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Ingredients
One 9-inch One vanilla wafer crust (see below for Gluten Free option)
- Peanut Butter Filling
1 cup 1 creamy or crunchy peanut butter
8 ounces 8 cream cheese
1 cup 1 powdered sugar
1 cup 1 heavy whipping cream
1 teaspoon 1 vanilla
2 medium to large 2 bananas
- Chocolate Ganache
1 cup 1 high quality chocolate chips (6 ounces) (milk or dark)
3/4 cup 3/4 heavy cream
1 tablespoon 1 butter
- Peanut Butter Fudge Topping
1/3 cup 1/3 creamy peanut butter
1/4 cup 1/4 milk chocolate chips
- Peanut Butter Cup Topping
1/3 cup 1/3 peanut butter
2 tablespoons 2 butter, softened
1/2 cup 1/2 powdered sugar
1/2 cup 1/2 graham cracker crumbs (see below for Gluten Free option)
1 teaspoon 1 vanilla
- Bacon
8 ounces 8 bacon, cooked and crumbled (about 8 slices)
Directions
- Chocolate Ganache (Truffle) Topping (**see note below)
- Place chocolate chips and butter in glass or metal mixing bowl.
- Pour the cream into a sauce pan and over medium-high heat, and warm the cream just until simmering.
- Remove from heat and pour over chocolate chips to cover completely. Let sit undisturbed for 10 minutes to melt chocolate.
- After 10 minutes whisk by hand until mixed, glossy & smooth.
- Peanut Butter Fudge Topping (**see note below)
- Place chocolate chips into a glass bowl. Scoop peanut butter over the chocolate chips.
- Microwave on high at 15-20 second intervals, stirring each time. It should take less than 1 minute for the chocolate and peanut butter to melted and smooth.
- Peanut Butter Cup Topping
- In large bowl mix together the peanut butter, butter, powdered sugar, graham cracker crumbs and vanilla. This will be a little stiffer than a cookie dough. Set aside and refrigerate until ready to use.
- Pie Filling and Assembly
- In a large bowl combine the cream cheese, 1 cup powdered sugar. Beat with an electric mixer (I like KitchenAid) about 4 to 5 minutes and light and fluffy.
- In a separate bowl, whip whipping cream with vanilla until whip until stiff peaks form (about 5 to 6 minutes).
- Add the whipped cream into the peanut butter mixture and beat with electric mixer for another 1 to 2 minutes.
- Spread about 1/2 to 3/4 cup filling into the bottom of the vanilla wafer crust.
- Slice the bananas and gently press them into the filling. Cover the bananas with enough filling just to cover and seal the crevices.
- Measure out 1 cup of the peanut butter cup topping and stir into the remaining peanut butter filling. Spread over the entire surface of the pie.
- Sprinkle the remainder of the peanut butter cup topping crumbles. Drizzle on generous amounts of the melted peanut butter fudge, followed by chocolate ganache (there will be some left overs).
- Top with the crumbled bacon and refrigerate for 4 to 5 hours.
- Store any extra toppings in the refrigerator for up to 2 weeks.
Notes
- Gluten Free Peanut Butter Crumbles & Gluten Free Crumb Crust:
- For the peanut butter cup topping crumbles, use Schar, Pamela’s, or Simple Mills gluten free grahams.
- For the crust, if you cannot find gluten free vanilla wafers, use gluten graham or vanilla sandwich cookies.
- **You do NOT need to use both chocolate ganache and peanut butter fudge topping. I used both, but it is not necessary.
Made this for my boyfriend’s birthday yesterday. I am an avid peanut butter fan, but I actually thought it would be too much. I was wrong! You definitely need the banana layer though to cut the sweetness and the bacon was the crowning touch.
I am SO happy you tried it and liked it. It does seem like a lot, but sometimes I like to indulge! Kudos to you!
Can I prep this the night before, then top with the bacon crumbles right before serving?
Yes! That’s a brilliant plan because then the bacon is not “cold” from fridge.
Linda, sounds fabulous! I’m going to have to try this one…when we have company over, because otherwise, I’d probably eat the whole thing! Great idea!
You go girl you’ve got the best pies I’ve seen in a long time and your creativity is beyond anyone’s taste buds you have truly a gift
2 questions:
The peanut butter cup topping shows chocolate chips in the ingredients but they aren’t in the instructions. Are chocolate chips in the topping?
Does the peanut butter go in with the cream cheese and powdered sugar in step one of the pie filling?
The peanut butter topping usually has melted chocolate on top, but it is not necessary for the Memphis Mafia Pie. As far as the cream cheese, I always use the mixer with the cream cheese alone or with sugar first to ensure no lumps. Once you add the peanut butter it gets too creamy to beat out any possible lumps from cream cheese. I will double check the instructions to clear all that up!
How did you make the vanilla wafer crust? I didn’t see directions here for the regular one. Did you use a store-bought crust? I can’t recall seeing vanilla wafer pie crusts in stores here.
You can use store bought crust! However, I processed vanilla wafers in my food processor/blender and then followed the basic recipe similar to graham crust, but omitted sugar. 1-1/2 cups crumbs, 4 tablespoons melted butter, press in pan and bake for 5 minutes @ 350 F. Happy Pie Creating, now I want to make another one today!