Chocolate Peanut Butter Cream Bacon Layer Pie – Oh My!

Chocolate Peanut Butter Bacon Layer Pie

Normally, I am the most organized individual when it comes to any type of hosting function, especially holidays where there is an array of food involved. This Thanksgiving is not that case. Lack of detail on where we’re physically going to be this turkey day has thrown a metaphorical wrench into my usually, quite perfect if I do say so myself, day.

So if you’re like me (this one-time-only) and haven’t the slightest clue what you’re going to make aside from the turkey, might I recommend one of the greatest desserts you’ll ever stuff into your mouth. It’s not pumpkin. It’s not pecan. But Lordy, it’s delicious and will surprise the heck out of your guests!

Bacon Chocolate Peanut Butter Pie
Modified from the Milwaukee State Fair winning recipe by Lora Pelzak

½ package of bacon (fried and chopped into bits)
1-2 Bananas – sliced
1 Pie crust (scratch or box!)

Chocolate Sauce
1 can (12 oz) evaporated milk
1 Bag semi-sweet chocolate chips
½ cup sugar
1 Tbsp butter (softened)
1 tsp vanilla

Peanut Butter Filling
1 Package (8 oz) cream cheese (softened)
1 Cup creamy peanut butter
½ Cup sugar
1 Container of Cool-Whip

Pre-heat your oven to 450 degrees. Press your pie crust firmly against your pie pan, using a knife to frill your pie crust edges. Bake pie crust for 10-12 minutes until golden brown. Set aside to cool while you make your pie filling.

In a small saucepan, heat evaporated milk, chocolate chips and ½ cup of sugar to a boil, stirring constantly. Remove from stove top and stir in your butter and vanilla.

In a separate bowl, use an electric mixer and mix together softened cream cheese, your remaining sugar and creamy peanut butter. Stir in Cool-whip until completely combined.

Pour all but a few Tablespoons of your chocolate sauce on the bottom of your baked pie crust. Slice bananas and place them evenly over the chocolate sauce. Cover with your peanut butter filling. Drizzle the remaining chocolate sauce on top of the peanut butter filling, creating a fun design. Refrigerate until ready to serve and when ready, sprinkle bacon bits a top of your pie. Serve with MUCH milk. You’re going to need it!
Note: The original recipe calls for two layers of bacon—one on the bottom and one on the top. I personally believe your bacon becomes chewy and blah when left between the sauces like that, and since I like my bacon hot and crispy, I reserved the whole lot for the very top!

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