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Elvis Pie Recipe

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This recipe for Elvis Pie, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bev Kraft's Mom
Added: Monday, March 27, 2006


For Crust:
1 1/2 cups graham cracker crumbs
2 Tbsp. sugar
1/2 cup ground or finely chopped peanuts
1/2 tsp. ground cinnamon
3/4 stick (6 Tablespoons) melted butter or margarine

For Filling:
1/2 cup sugar
1/3 cup flour
2 cups milk
2 egg yolks
1 Tbsp. butter
1 teaspoon vanilla
2 ripe bananas, sliced
1 pkg Reece's Peanut Butter Chips

For Topping:
1 1/2 cups heavy whipping cream
3 Tbsp. sugar
1 1/2 tsp. vanilla extract.

For the crust: Mix all ingredients and press into a 9 inch pie pan. Bake at 350F for 8 to 10 minutes, then cool.

For the filling: In medium saucepan combine sugar and flour. Over medium heat add butter and mix well. Add the milk slowly, stirring constantly, until it just starts to bubble and has thickened. In a small bowl beat the egg yolks. Slowly add a small amount of the hot mixture into the egg yolks and beat until well incorporated. Add the yolk mixture back into the sauce mixture in the saucepan and continue to cook, stirring constantly for 2 or 3 more minutes. Remove from heat and cool for 10 minutes.

Sprinkle the Reese's chips into the pie shell, reserving one tablespoon. After the sauce has cooled for 10 minutes, pour about half of it over the Reese's chips. Take the bananas and slice, putting slices evenly over the sauce mixture. Cover with the rest of the sauce. Place in refrigerator until ready to serve.

For Topping:
Chill heavy cream as well as your beaters and mixing bowl. Whip cream with sugar until medium peaks. Add vanilla and continue until it hold its shape. Top pie with whipped cream and garnish with reserved Reese's chips.


Personal Notes:
Personal Notes:
This recipe can be doubled and made in a 9 by 13 inch baking dish.




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