There’s something irresistibly delicious about the pairing of peanut butter and chocolate. Now, imagine taking that classic combination and adding pretzels, ripe bananas, and a salty twist. What do you get? A heavenly, no-bake Fat Elvis pie that’s the perfect blend of sweet, salty, and creamy—an unforgettable treat for any occasion!
This No-Bake Fat Elvis Peanut Butter, Pretzel & Banana Pie is the ultimate indulgence, offering a rich peanut butter filling, a smooth chocolate layer, and a crunchy pretzel crust. The sweet bananas add a fresh touch, while the saltiness from the pretzels balances the flavors perfectly. No need to turn on the oven, just chill and enjoy this easy-to-make, decadent dessert.
Why You’ll Love This Recipe
- It combines all your favorite flavors in one dessert: peanut butter, chocolate, bananas, and pretzels.
- No baking required, which makes it incredibly easy and quick to put together.
- The combination of smooth, creamy filling with crunchy pretzels gives this pie a unique texture you won’t be able to resist.
- It’s a crowd-pleaser and perfect for parties, family gatherings, or just when you’re craving something sweet.
Ingredients Overview
This dessert comes together with a few key ingredients: heavy cream, peanut butter, chocolate chips, and pretzels. The graham cracker-pretzel crust provides the ideal base, while bananas bring a natural sweetness to balance the richness of the peanut butter and chocolate. Optional ingredients like corn syrup and brown sugar add extra sweetness and flavor depth, making this pie even more irresistible.
How to Make the Recipe
Step 1: In a heat-proof bowl over a simmering pan of water, combine 1 cup of heavy cream, 1/2 cup of peanut butter, and the peanut butter chips. Stir until completely melted and smooth. Once the mixture is combined, refrigerate it for about 1 hour to chill.
Step 2: In another heat-proof bowl over simmering water, melt the remaining 2 cups of heavy cream and chocolate chips, stirring until smooth. Add 1 teaspoon of kosher salt and mix. Chill the chocolate mixture in the refrigerator for 1 hour.
Step 3: While the fillings are chilling, make the crust. Place graham crackers and 1/2 cup of pretzels in a blender or food processor and pulse until you get crumbs. Alternatively, crush them in a zip-top bag with a rolling pin. Combine the crumbs with melted butter and stir until fully incorporated.
Step 4: Press the crust mixture into the bottom and up the sides of a 10-inch cake pan with a removable bottom. You can also use a 9-inch pie tin, using less of the crust mixture. Set the crust aside.
Step 5: Slice one banana and half of the second banana into thin rounds. Arrange them in a single layer over the bottom of the prepared crust.
Step 6: Remove the chilled peanut butter mixture from the refrigerator, then stir in 1 tablespoon of milk, 1 tablespoon of corn syrup (optional), and the remaining 1/4 cup of peanut butter. Mix until smooth. Spread the peanut butter filling over the banana layer.
Step 7: Whip the chilled chocolate mixture on high speed until lightened and slightly thickened. It should be spreadable but not too firm. Spread it over the peanut butter layer.
Step 8: Roughly crush the remaining pretzels and sprinkle them around the edge of the pie. Slice the remaining 1/2 banana and arrange the slices on top. For extra flavor, sprinkle 2 tablespoons of brown sugar on top and broil for a minute or two until golden.
Step 9: Refrigerate the pie for at least 3 hours, or overnight, to allow it to set properly
Tips for the Best Recipe
- Let the pie chill completely before serving to ensure the layers set properly.
- If you prefer a sweeter pie, you can add more brown sugar or honey to the peanut butter filling.
- Be careful when broiling the banana slices to avoid burning them. Keep a close eye on them!
Variations to Try
- Add a drizzle of caramel sauce on top for an extra layer of sweetness.
- Try adding mini chocolate chips or crushed pretzels to the peanut butter filling for extra texture.
- For a more decadent version, use milk chocolate chips instead of semi-sweet for a sweeter flavor.
Frequently Asked Questions (FAQs)
- Can I use a regular pie tin instead of a cake pan? Yes, you can use a 9-inch pie tin. Just be aware that you won’t need all of the crust mixture, and you won’t be able to unmold the pie.
- How long should I chill the pie? The pie should be chilled for at least 3 hours, but overnight is ideal to ensure it sets properly.
- Can I substitute the pretzels with something else? If you’re not a fan of pretzels, try using crushed nuts, such as walnuts or pecans, for a different texture and flavor.
- Can I make this pie in advance? Yes, this pie can be made a day ahead, making it a perfect option for parties or gatherings.
- What should I do if the filling is too thick to spread? If your filling becomes too thick, simply add a little more milk to loosen it up, and mix until smooth.
How to Store and Reheat
Store any leftover pie in the refrigerator for up to 3 days. To maintain its freshness, cover it tightly with plastic wrap or aluminum foil. No reheating is necessary as the pie is best enjoyed chilled.
Conclusion
This No-Bake Fat Elvis Peanut Butter, Pretzel & Banana Pie is the ultimate dessert for anyone craving a mix of creamy, crunchy, and sweet with just the right amount of salty. The peanut butter filling is smooth and rich, while the chocolate layer adds the perfect indulgence.
The pretzel crust gives this pie a unique texture, and the fresh bananas bring it all together. Perfect for any occasion, this pie is sure to satisfy your dessert cravings. If you’re looking for an easy yet impressive treat, this is the one to try.
Don’t forget to follow Wendy Recipes on Pinterest for more delicious recipes and creative dessert ideas. Ready to dive into this rich, no-bake masterpiece? You’ll be amazed by how easy it is to make and how delicious it tastes. Happy baking (or should we say no-baking?)!
