Memphis Mafia Pie
This decadent Memphis Mafia Pie is a peanut butter and banana lover’s dream, topped with chocolate ganache, peanut butter fudge, and peanut butter cup crumbles. A truly indulgent dessert!
Ingredients
- Vanilla Wafer Crust Gluten-Free option below
- - One 9-inch vanilla wafer crust
- Peanut Butter Filling:
- - 1 cup creamy or crunchy peanut butter
- - 8 oz cream cheese
- - 1 cup powdered sugar
- - 1 cup heavy whipping cream
- - 1 tsp vanilla
- - 2 medium to large bananas
- Chocolate Ganache Topping:
- - 1 cup chocolate chips milk or dark
- - 3/4 cup heavy cream
- - 1 tbsp butter
- Peanut Butter Fudge Topping:
- - 1/3 cup creamy peanut butter
- - 1/4 cup milk chocolate chips
- Peanut Butter Cup Topping:
- - 1/3 cup peanut butter
- - 2 tbsp butter softened
- - 1/2 cup powdered sugar
- - 1/2 cup graham cracker crumbs or gluten-free option
- - 1 tsp vanilla
Instructions
- Chocolate Ganache: Place chocolate chips and butter in a glass or metal bowl. Heat the cream in a saucepan until simmering. Pour over the chocolate and let sit for 10 minutes. Whisk until smooth.
- Peanut Butter Fudge Topping: Place the peanut butter and milk chocolate chips in a microwave-safe bowl. Heat in 15-20 second intervals, stirring after each, until melted and smooth.
- Peanut Butter Cup Topping: Mix the peanut butter, softened butter, powdered sugar, graham cracker crumbs, and vanilla in a bowl. Refrigerate until needed.
- Peanut Butter Filling: Beat cream cheese and powdered sugar in a large bowl until fluffy (4-5 minutes). In another bowl, whip heavy cream and vanilla until stiff peaks form (5-6 minutes). Mix the whipped cream into the peanut butter mixture until smooth.
- Assemble the Pie: Spread 1/2 to 3/4 cup of peanut butter filling into the crust. Slice bananas and gently press into the filling. Cover bananas with more filling to seal crevices.
- Mix 1 cup of the peanut butter cup topping into the remaining filling and spread over the pie. Top with crumbles of the remaining peanut butter cup mixture.
- Drizzle with chocolate ganache and peanut butter fudge topping.
- Refrigerate for 4-5 hours. Serve chilled and enjoy!
Notes
- Gluten-Free Crust Option: Use 1 1/2 cups crushed Cheerios Oat Crunch Honey Oat (or Puffins Cereal) mixed with 5 tbsp melted butter. Press into a 9-inch pie pan and bake at 350°F for 5 minutes.
- Optional Toppings: You can use either chocolate ganache or peanut butter fudge topping—both are not required.
- Store extra toppings in the fridge for up to 2 weeks.