Elvis Cream Pie

Preheat oven to 350 degrees (F).

Combine 6 Tablespoons of butter and Nilla Wafer cookies in food processor and process until they are about the consistency of wet sand. Press this mixture onto the bottom and up sides of a 9″ pie plate. Bake for 10-12 minutes. Allow to cool.

Meanwhile, start the filling. In saucepan (don’t turn on the heat yet!) whisk together flour and sugar until all of the lumps are broken up and it is a fine powder. Add egg and egg yolks and mix into a stiff paste. Very slowly, add in the milk while whisking constantly. Cook over medium heat, still while whisking constantly (whee!) until the mixture is about the consistency of chilled pudding, about 10-15 minutes. Remove from heat, and mix in remaining Tablespoon of butter and 2 teaspoons of vanilla. Allow to cool. If desired, press filling through a sieve or fine mesh colander to remove any lumps. It’ll still taste fine if you don’t, but if you’re hung up on slighly lumpy filling then knock yourself out.

When crust and filling have cooled, spread the filling in the bottom of the crust, and begin preparing banana layer and frosting.

In a small bowl, gently toss the bananas with orange juice and allow them to sit while you prepare the frosting. Once the frosting is ready, blot the banana slices dry and layer them over the vanilla filling.

For the frosting, combine cream cheese, peanut butter, powdered sugar (starting with 1 cup sugar and adding more to attain desired consistency), and vanilla. Beat til smooth. Gently fold in whipped cream, and spread mixture over the banana layer.

To serve, garnish with chocolate covered peanuts and more whipped cream if desired. Store leftovers in the fridge.