This pie is inspired by The King’s infamous penchant for fried peanut butter, bacon and banana sandwiches. “Wait, they’re not gonna put bacon in a dessert are they? Will they bastardize a pie just as an excuse to use the most succulent of meat candies?” Yes, yes we will and the world will be a better place for it. This will become your signature dish to bring to parties, which you can thank us for later.
Equipment Needed: Roasting Pan with Rack, 4 Mixing Bowls (or you can wash and re-use as you go), Hand Mixer or Stand Mixer, Chef’s Knife, Cutting Board, Aluminum Foil, Rolling Pin, Gallon Freezer Bag, Small Bowl or Coffee Mug, Silicone Spatula
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Port, Sweeter Rieslings, Ice Wine, Dessert Wines
Suggested Beer Pairing: Chocolate or Oatmeal Stouts, Dubbel or Trippel Belgian Ales, Barley Wine
- 1/2 C dark chocolate chunks (about $6/lb)
- 1 C & 2 TBSP heavy cream, divided ($2.99/pt)
- 2 bananas ($0.79/lb)
- 1 C & 1 TBSP confectioner’s sugar, divided ($1.39/lb)
- 1 1/2 C graham crackers (this is about a sleeve of graham crackers)($4.99/14.4 oz box)
- 1 8 oz package cream cheese ($2.99/package)
- 2/3 C smooth peanut butter ($3.59/16 oz jar)
- 6 strips thick cut bacon ($6.99/lb)
- 1/3 C & 2 TBSP (7 1/3 TBSP) unsalted butter, divided ($4.99/lb)
- 1/3 C pure grade A maple syrup (about $7/8 oz)
- You’ll want to start with the crust so it has time to firm up. Take one sleeve of graham crackers and, leaving them in the package, crush them with a rolling pin or heavy can. If you’re careful and methodical about your crushing you can do a majority of it without breaking the sleeve, but save yourself from a potential mess by popping them in a gallon storage bag before you go to work.
- In a mixing bowl add the crushed grahams, and sugar. Pop the butter in a microwave-safe bowl and melt things down (this should take about 30 seconds or so). Pour the butter in with the rest of the mix and blend everything together with your hand mixer. Spoon the crust out into your pie dish and, using your hands, press it evenly across the bottom and up to the top of the rim. Pop this into the fridge for at least an hour to firm up; 2 hours or more is ideal.
- While your crust is setting, preheat the oven to 415°F.
- Put your bacon in a large bowl and cover it with the maple syrup. You can add a little cayenne pepper here if you want to spice things up.
- Peel the bananas, cut them in half and put them in your other mixing bowl. Put 2 tablespoons of butter in a mug or small bowl and microwave it until it’s melted (about 20 seconds). Stir in the bourbon and one tablespoon of the confectioner’s sugar with the butter and pour it over the bananas. For both your bananas and bacon, let them soak for about 15 minutes, stirring every 5 to make sure everything stays evenly coated.
- Line your roasting pan with tinfoil for easier cleanup and lay the bacon and bananas evenly on the rack. Put everything in the oven for 15-20 minutes, or until the bacon is crisp. Once finished, put the results in one of the mixing bowls and pop them in the fridge as well to cool. They should be cold by the time the crust is ready.
- As your other elements are chilling out you can get to work on the cream filling. In a mixing bowl add the cream cheese, peanut butter and confectioner’s sugar. With your hand mixer blend everything together until smooth.
- In a separate bowl, pour in the heavy cream and, using your hand mixer here too, whip the cream until it’s fluffy and has firm peaks. Scoop this into the peanut butter cream and mix it together until it’s fully incorporated. If you’re not ready to fill the pie yet, cover the bowl with some plastic wrap and put it in the fridge until go time.
- When you’re ready to assemble this cardiologists’ dream take the bananas and bacon out of the fridge and cut them into 1/8th inch pieces. Spread them evenly across the pie crust. Take your peanut butter cream and using your spatula proceed to fill in the gaps and cover everything in velvety goodness. You can quit here but why stop now?
- In a mug or small bowl add 2 tablespoons of heavy cream or half and half and 1/2 a cup of dark chocolate chunks. Pop that in the microwave and nuke it in 20 second increments, stirring every time and repeating until it becomes smooth and fully melted. Pour it over the top of the pie and pop everything back in the fridge for about 30 minutes before serving, if you can control yourself that long.