Let Yourself Go
The King’s Pantry Pie
Something happened to me at the Rock and Roll Hall of Fame. I fell in love with Elvis.
“The King” died two years before I was born. He was always a cartoon character to me, a flashy, over-the-top dude with a greasy bouffant. His music, although catchy, was definitely not cool as I passed through my prime music years of glam to grunge. I didn’t get it.
When my husband Shawn and I road tripped to Pittsburgh in December we made a stop in Cleveland. We walked a windy six or so blocks from our hotel to the winter-gray shore of Lake Erie, with waves of music emanating from the giant speakers lining our route.
Then there it was. The iconic glass pyramid and the Instagram-friendly “Long Live Rock” sculpture welcoming us. I looked forward to seeing old garb and guitars of The Beatles, old-school concert flyers and anything Nirvana.
And then I walked into a space glowing with neon pink and spotlights. Elvis. His custom guitar, his leather fringed jacket, his name in lights and a film. The reel of movie clips, interviews and performances are what got me.
That old footage allowed me a glimpse into who that living person was, instead of a silly impression. I felt the magic. I felt the allure of a man whose swinging hips and charisma captured the hearts of fans then and now.
That’s me.
It’s a wonderful memory to re-live as I’m cooped up in my house and itching to make an indulgent dessert. Because “Let Yourself Go,” right?
In honor of Elvis’s favorite peanut butter and banana sandwich, I grabbed whatever I happened to have in my pantry and refrigerator and whipped up a layered peanut butter and banana pie.
As his lyrics go, “Cool it baby, you ain't got no place to go,” so pop on a classic Elvis flick and enjoy this quarantine pantry pie recipe.
The King’s Pantry Pie
Crust
½ box of vanilla wafer cookies
4 squares of graham crackers
1 stick butter
Peanut butter layer
4 oz. honey walnut cream cheese
½ c. peanut butter
1 c. whipped topping
Banana layer
4 oz. package instant banana pudding
1 c. cold milk
Topping
1 c. whipped topping
¼ c. peanut butter
1 tsp. honey
A few cookies to crumble
Crush cookies and graham crackers in a gallon-size seal-able plastic bag.
Melt 1 stick butter.
In a medium bowl, mix butter and crumbles.
Press mixture into bottom of a greased 9-inch springform pan.
Bake 350 degrees for 10 minutes.
Cool completely on a wire rack.
In a large bowl, whip together cream cheese and peanut butter.
Add whipped topping and beat for another minute.
Spread evenly over cooled crust.
Allow to set in the refrigerator.
Use package instructions to make pudding by mixing milk and powder.
Spread evenly over set peanut butter cream cheese layer.
Allow to set in the refrigerator.
Remove sides of springform pan.
Add whipped topping in a design or spread evenly as the top layer.
In a small microwavable bowl, melt peanut butter and honey together until liquid.
Use a spoon to streak peanut butter/honey mixture over the topping.
Decorate with wafer cookies, whole or crumbled.
