Fat Elvis Pie Recipe: Peanut Butter Banana Bacon Indulgence

This decadent dessert combines the king’s favorite flavors in one unforgettable pie. Sweet and salty meet in perfect harmony with layers of creamy peanut butter, ripe bananas, and crispy bacon.

The result is a rich, indulgent treat that balances textures and tastes. Every bite delivers the iconic Fat Elvis experience with a buttery crust holding it all together.

Ingredients for Fat Elvis Pie

Buttery crust, creamy peanut butter, bananas, and bacon. Sweet, salty, and totally indulgent.

The peanut butter is non-negotiable here. Jif or Skippy work great—just avoid the natural stuff with oil separation (it’ll make your filling greasy). For the bacon, thick-cut gives you that perfect crispy-chewy texture. I grab mine from Whole Foods because their bacon is consistently high quality, but any grocery store brand works. The bananas need to be ripe—yellow with brown speckles—for maximum sweetness.

No thick-cut bacon? Regular bacon at double the amount (16 slices) works, just cook it extra crispy. Out of heavy cream? Whole milk plus 2 tbsp melted butter gets you close. If you’re avoiding pork, turkey bacon is a decent swap (though not quite the same). For a nut-free version, sunflower seed butter can replace the peanut butter—just add a pinch of salt to balance the flavor.

This pie tastes even better the next day once everything sets. Store leftovers in the fridge for up to 3 days, or freeze for 1 month. Bring to room temp before serving so the peanut butter layer softens up. (Worth the wait.)

Step-by-Step Instructions for Fat Elvis Pie

This layered masterpiece comes together easier than you think with a few key steps.

Step 1: Prepare the Pie Crust

In a food processor, pulse the 2 cups All-Purpose Flour, 0.25 cup Granulated Sugar, and 0.25 tsp Salt to combine. Add the 0.75 cup Unsalted Butter (cold and cubed) and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, drizzle in the 0.25 cup Ice Water 1 tablespoon at a time until the dough just comes together. It should hold when pressed but not be sticky. Turn the dough out onto a lightly floured surface and shape into a disk.

Wrap in plastic and refrigerate for 30 minutes while you prep the filling. This chilling step prevents shrinking and ensures a flaky texture.

Step 2: Cook the Bacon and Bananas

Arrange the 8 slices Thick-Cut Bacon on a baking sheet and bake at 400°F for 15-20 minutes until crispy and deep golden brown. Transfer to a paper towel-lined plate to drain, then chop into ½-inch pieces.

Slice the 4 whole Ripe Bananas into ¼-inch thick rounds. I like to arrange them on a plate and give them a quick sprinkle with the remaining 0.25 tsp Salt to enhance their natural sweetness.

Step 3: Make the Peanut Butter Layer

In a mixing bowl, beat the 1.5 cups Creamy Peanut Butter, 1 cup Heavy Cream, 1 tsp Vanilla Extract, and 1 whole Large Egg until smooth and well combined. The mixture should be thick but pourable—like a slightly loose batter.

I always taste at this point and adjust if needed, though with these proportions you shouldn’t need to. The vanilla really shines through, so use pure extract for the best flavor.

Step 4: Assemble and Bake the Pie

Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Crimp the edges decoratively, then pour in the peanut butter mixture. Arrange the sliced bananas evenly over the top, then sprinkle with the chopped bacon.

Bake at 375°F for 35-40 minutes until the filling is set and the crust is golden brown. If the edges brown too quickly, cover them with foil.

Step 5: Finish with Powdered Sugar

Let the pie cool completely—this takes about 2 hours at room temperature. The filling needs time to set properly. Once cooled, dust the top generously with the 1 cup Powdered Sugar just before serving.

Slice into 8 wedges and serve. Each bite should have that perfect mix of salty bacon, sweet banana, creamy peanut butter, and flaky crust.

Wine and Beer Pairings for This Dish

Sweet Wine Pairs

I love a Moscato d’Asti with this pie—its light fizz and peach-apricot notes cleanse your palate between rich bites. The low alcohol content (around 5-6% ABV) keeps it from overpowering the dessert’s sweetness. 🍷

Dessert Wine Option

A chilled glass of Late Harvest Riesling offers honeyed stone fruit flavors that echo the banana. The wine’s acidity cuts through the peanut butter’s richness beautifully. Look for bottles from Washington State for consistent quality.

Beer for Balance

For beer lovers, a Belgian Dubbel like Chimay Red delivers caramel and dark fruit notes that complement the bacon. The malty sweetness stands up to the pie’s intensity without clashing. Serve in a tulip glass at 50-55°F for best results.

Stout Surprise

Try a Nitro Milk Stout such as Left Hand Brewing’s version. The creamy texture mirrors the peanut butter layer, while coffee undertones balance the sweetness. The nitrogenation creates a smooth finish that’s surprisingly refreshing. 🍺

Non-Alcoholic Pair

A sparkling peach iced tea (like Gold Peak’s) offers the same fizz as wine with complementary fruit flavors. The tannins in black tea help cut through the richness, much like a dry wine would.

Frequently Asked Questions