Elvis Pie

Bananas, Pastry Cream, Chantilly Cream, Bourbon Caramel, Caramelized Peanuts, Peanut Butter Shortbread, Peanut Butter Ice Cream, Candied Bacon

Pastry Chef Jackie Mai of Don's Prime at Fontainebleau Las Vegas | Las Vegas, NV

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Adapted by StarChefs  |  April 2026  |  Photo: Will Blunt

INGREDIENTS

Peanut Butter Ice Cream:
624 grams whole milk
29 grams milk powder
110 grams granulated sugar
24 grams glucose powder
187 grams heavy cream
80 grams peanut butter 

Pastry Cream:
500 grams whole milk
½ pod Nielsen-Massey vanilla bean, scraped
60 grams egg yolks
18 grams cornstarch
200 grams granulated sugar
150 grams butter

Chantilly Cream:
500 grams heavy cream
10 grams powdered sugar

Caramelized Peanuts: 
913 grams chopped peanuts
364 grams granulated sugar
44 grams butter

Peanut Butter Shortbread:
Yield: 16 servings
584 grams peanuts
200 grams granulated sugar
180 grams brown sugar
112 grams butter
80 grams egg yolks
4 grams Nielsen-Massey pure vanilla extract
240 grams King Arthur Sir Galahad flour
5 grams baking soda
1 gram kosher salt

Candied Bacon:
Thinly sliced bacon
Brown sugar

Bourbon Caramel:
300 grams granulated sugar
10 grams glucose
170 grams warmed heavy cream
67 grams bourbon
125 grams butter
7 grams Nielsen-Massey pure vanilla extract
3 grams kosher salt

To Assemble and Serve: 
1 banana, sliced 

METHOD

For the Peanut Butter Ice Cream:
In a saucepan over medium flame, heat milk and milk powder to 77°F. Add sugar and glucose. Continue to cook until mixture reaches 95°F, then stir in cream. Bring mixture to 180°F. Transfer mixture to a Vitamix Commercial blender and add peanut butter. Blend until smooth. Transfer to a nonreactive container and let cool at room temperature. Process in an ice cream machine according to manufacturer’s instructions. Transfer to an airtight container and freeze overnight.

For the Pastry Cream:
In a small saucepan over medium heat, bring milk and vanilla to a simmer. Set aside. In a mixing bowl, combine yolks and cornstarch. Slowly whisk in ⅓ of warm milk mixture. Set aside. In a separate small saucepot over medium-low heat, add yolk mixture and sugar. Cook until nappe. Stir in butter. Once combined, transfer to a mixing bowl set over an ice bath. Add remaining milk mixture and whisk to combine. Let cool. Transfer to a nonreactive container and refrigerate. 

For the Chantilly Cream:
In the bowl of a stand mixer fitted with a whisk attachment, whisk all ingredients until soft peaks are formed. Cover and refrigerate. 

For the Caramelized Peanuts:
Heat oven to 250°F. Spread peanuts on a parchment-lined sheet tray and toast 12 minutes. Let cool. In a sauté pan over medium heat, bring sugar and 88 grams water to 244°F. Add peanuts and cook until peanuts are evenly coated and caramelized, stirring constantly. Add butter and stir to coat. Transfer to a parchment-lined sheet tray and let cool. Once cooled, transfer to an airtight container and reserve.

For the Peanut Butter Shortbread:
Heat oven to 325°F. In a food processor, add peanuts and process until smooth. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream sugars, butter, yolks, and vanilla. Add remaining ingredients and mix until well combined. Press mixture into greased 4½-inch tart shell. Bake 12 minutes, or until golden brown. Let cool at room temperature. Set aside. 

For the Candied Bacon:
Heat oven to 325°F. In a mixing bowl, toss to coat bacon with brown sugar. Transfer to an aluminum foil-lined sheet tray and bake until candied and crispy. Let cool.

For the Bourbon Caramel:
In a small saucepan over medium heat, add sugar and glucose. Cook until caramel forms. Deglaze pan with cream. Whisk in bourbon until well combined. Whisk in remaining ingredients. Transfer mixture to a nonreactive container. Let cool at room temperature. Cover and set aside. 

To Assemble and Serve: 
In a food processor, pulse 1 shell Peanut Butter Shortbread until crumble-like consistency is achieved. Set aside. Place 1 additional shell Peanut Butter Shortbread on a clean work surface. Top with thin layer Pastry Cream and half of bananas. Drizzle Bourbon Caramel over top. Finish with additional layer Pastry Cream, remaining bananas, and final layer Pastry Cream. Pipe Chantilly Cream over top. Garnish with desired amount Caramelized Peanuts. Set aside. Spoon Bourbon Caramel on the left side of a small serving plate. Top with tart. Sprinkle crumbled Peanut Butter Shortbread on the right side of plate. Top with 1 quenelle Peanut Butter Ice Cream. Top with Candied Bacon.

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