Caramelized banana creme pie

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Updated: 2/18 7:25 pm

Courtesy: Ruth’s Chris Steak House

1 Banana Cream Pie Crust
1 Banana, Slice ¼" Thick
1 Tbsp. Sugar in the Raw
1 Sugar Plate
1. Remove banana cream pie from reach-in and place on counter.
2. Slice a half of banana into ¼" slice and shingle on top of pie, completely cover the top of
the pie and crust.
3. Sprinkle the sugar over the banana slice.
4. Light a blowtorch, turn on medium flame and hold the point of the flame about 3 inches
from the bananas. Move back and forth until the surface is evenly caramelized a light
brown color.
5. Place in the center of a sugar plate.


1 x 2 x
1 Gallons Milk, whole
3 Each Vanilla Bean, split
12 Ounce (w) White Chocolate, ½ pieces
5 Ounce (w) Butter, unsalted
½ Tablespoon Gelatin (powder or granulated)
2 Cups Egg Yolk’s, pasteurized
3 Cups/files/includes/sports-ski-.jsSugar, granulated
3 Cups Cornstarch
Measure out milk and add to sauce pot, slice vanilla bean in half and add to milk. Scald the milk.
Measure and weigh out chocolate and butter and add to a mixing bowl and cover with plastic wrap. Place mixing bowl over a pot of boiling water, to melt. When butter and chocolate is just beginning to melt, mix with a whip to incorporate. Do not let the chocolate melt too much or the chocolate will break. Set aside.
Measure out gelatin and place into a mixing bowl. When the milk scalds, add three 8-oz vol. ladles to the mixing bowl and mix well to dissolve gelatin. Add to milk and mix well. Remove vanilla beans and scrap out the seeds with a paring knife and add to milk.
. Measure and weigh out egg yolks, sugar and cornstarch. Add to a mixing bowl and mix with a spatula then using gloved hands thoroughly incorporate. Slowly add a small amount of the hot milk to the mix to temper the eggs. Mix well and then slowly add the egg mixture to the saucepot with the milk and cook over low heat until the pastry cream is very stiff and the starch flavor is cooked out, approximately 25 minutes.
When pastry cream is thick, remove from heat and slowly add the melted white chocolate and butter and mix well to incorporate.

2 Cup White Chocolate Pastry Cream
¼ Cup Bols Crème de Banana
1Cup Cool Whip Whipped Cream

Combine whipped cream, liqueur and pastry cream. Whipped cream should be firm, not runny. Mix well.

Ruth’s Chris
275 South West Temple
Salt Lake City, UT 84101
(801) 363-2000
Open Mon-Thu 5pm-10pm; Fri-Sat 5pm-11pm; Sun 5pm-9pm

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