The Elvis Pie: Peanut Butter Banana Cream Pie with Salted Caramel Sauce

 The Elvis: Peanut Butter-Banana Cream Pie

Winner of the 2021 First Place: Favorite Pie Class-Butler County Fair
Blue Ribbon Favorites from Karri Perry

 Peanut Butter Cookie Crust

·         8 peanut butter cookies-crushed (I used Nabisco Nutter Butter Cookies)

·         1 tablespoon granulated sugar

·         4 tablespoons melted unsalted butter 

         1/2 cup crushed graham cracker crumbs

Directions:

Crush cookies, either using a food processor or a rolling pin and a zip-top bag.  Add sugar, and the melted butter to the crushed cookies, mixture will be a little oily, add the 1/2 cup graham cracker crumbs--this will absorb some of the excess peanut oil--and add body to the crust.  Fill an 8-inch pie plate with the cookie mixture.  Press crumbs into the sides and bottom of the pie, creating a uniform crust.  Bake in a 350-degree oven for 6 minutes.  Remove from the oven and let the crust cool before adding the warm cream filling.

     (Make-Ahead) Caramel Sauce:

1 cup light brown sugar

8 Tablespoons unsalted butter

4 Tablespoons heavy cream

1 teaspoon vanilla extract

Flake sea salt- 1/8 teaspoon

In a small heavy-bottomed saucepan, melt the butter and add the brown sugar.  Bring to a boil.  Turn the heat to medium-low and let boil for 1-2 minutes, allowing the sugar to melt completely. Turn off heat and carefully add the cream and vanilla extract.  Stir well, add the salt.  Allow the sauce to cool.  

 Cream Filling:

·         2 medium-sized ripe bananas, sliced into 1/2 inch slices

·         1 Tablespoon unsalted butter

·         1 ½  teaspoons vanilla extract

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·         ¾  cup granulated sugar

·         ¼ cup cornstarch

·         ¼  teaspoon salt

·         2 cups milk (whole or 2%)

·         4 large egg yolks

Cream Filling Directions:

In a medium saucepan off of the heat, whisk together the sugar, cornstarch, and salt.   Add the egg yolks to the milk and lightly whisk to combine.  Add the milk/egg mixture to the sugar/cornstarch/salt and stir well.

Place the saucepan over medium heat, stirring constantly.  The mixture will begin to thicken as it is heated.  Bring to a boil, whisking constantly.  Boil for one minute.  Turn off heat.

Remove the pan from the heat and add the butter vanilla.

Stir until all of the butter has melted and the mixture is glossy and smooth.  Let cool for 5-7 minutes.

Pour ½ of the very warm vanilla filling into the prepared pie crust.  Add the sliced bananas on top of the warm filling, making an even layer.  If necessary add a second layer of bananas.   Cover the bananas with 1/4 cup of the prepared caramel sauce. Pour the remaining ½ of the vanilla filling over the sliced bananas-try to case the bananas fully so no bananas are poking through.  If necessary smooth the filling with an offset spatula.

Chill the pie in the refrigerator for at least 5 hours, overnight is best for a well-set pie.  After the pie has been chilled well, the whipped cream topping and garnishes can be added.

Whipped Cream Topping:

·         1 ½ cup heavy cream

·         ¼ cup confectioner’s sugar

·         ½ teaspoon vanilla extract

Place heavy whipping cream into a medium bowl with vanilla and sugar.  Mix on low for 3 minutes, then increasing the speed to high until thickened.  Fill a piping bag with a decorative tip and pipe whipped cream onto the pie.  Use the remaining prepared caramel sauce to drizzle over the pie.  Garnish with reserved cookies, cookie crumbles, dried banana chips, and chopped peanuts.  Use any remaining caramel sauce to serve with each slice.