Team Pie in the Sky Hopes won the judges’ palates over with their 3rd place-winning Elvis Pie! It’s an experience of fluffy clouds of peanut butter mousse and banana cream…but we’d say it tastes more like a cross between peanut day dreams and banana angels. Don’t believe it? Make this pie and prove us wrong! Continue reading for recipe…
Team Pie in the Sky Hopes
Team member Hillary Leffler says:
I doubled this recipe to make the crust thicker, since it seems to be a hit. If you want to stick to a thinner crust use 6 oz of vanilla wafer cookies, 3/4 stick unsalted butter, and 2 tbsp sugar.
8 ounces vanilla wafer cookies
1 1/4 stick unsalted butter, chilled
3 tablespoons of sugar
1/3 cup sugar
1/8 teaspoon salt
1 1/2 tablespoon cornstarch
1 1/2 cup heavy whipping cream
2 large egg yolk
1/2 cup whole milk
2 tsp vanilla extract
1 tbsp unsalted butter
4-6 bananas, sliced very thinly
Peanut butter mousse:
3 oz cream cheese
1 tsp vanilla extract
1/2 powdered sugar
1/3 creamy peanut butter (do not use organic or chunky)
2/3 cup heavy whipping cream
3 cups heavy whipping cream
1/3-2/3 cup of powdered sugar
Set oven to 350. Combine all ingredients in a food processor until mixture is coarse. You don’t want this mixture to be too fine because it will be too delicate to mold.
Next, place mix in your pie pan. Press mixture into the pan to make the crust. Pay attention to the curve in the pan at the bottom, you’ll want to press it into the folds. Once pressed in, put in the oven for 12-15 minutes. Remove after the crust browns. The crust will puff up in the oven, so it’s important to press it down after you remove it. I’ll use a flat mallet for this part, or you can use the end of a rolling pin. Get creative.
This is a generic vanilla pudding recipe. If you have one that you like more, you can swap it out. However, here’s just a basic one that we use.
Mix the sugar, cornstarch and salt in a small bowl until combined. Once combined you’ll want to transfer the mixture to a saucepan or a medium sized pot. Raise to about medium heat and add cream followed by the milk; making sure to stir constantly. Next, add the egg yolk and vanilla extract, continue to stir. The mix will now thicken into the pudding. Make sure to cook for about 5 minutes until it’s thickened. You can then transfer this mixture into your cooled crust!
You’ll want to have your bananas sliced beforehand because it’s going to save you some time. The orange juice is important because it will keep the bananas from browning after you add it to the pie. So, take your sliced bananas and put them in a flat dish and add the orange juice. Next, transfer the wet bananas to a paper towel and pat dry. You can then add them on top of your vanilla pudding.
Peanut butter mousse:
The reason why I love this recipe is that the peanut butter part of it is so light and airy. You’ll want to use an electric mixer to beat the cream cheese and powdered sugar. Once combined add the vanilla extract and peanut butter. Using a different mixer beat the cream until whipped. Fold whipping cream into the peanut butter mixture. You can now add this on top of your bananas. Be careful to spread it softly as to not move the bananas.
Again, beat cream and powdered sugar. Depending on how sweet you like your whipped cream you can vary the amount of powdered sugar you use.
We do recommend that you chill the pie for at least 3 hours or take it out of the fridge RIGHT before serving. It won’t last if you take it to a party and leave it out…we’ve learned that before. Also, we top it with my dad’s homemade peanut brittle. You can chop up snickers bar, kit-kat bar – anything you like really!
I hope you enjoy this recipe as I know the king would!