Fulton’s Signature Banana Cream Pie

voted in Chicago Magazine as one of the “Best Steakhouse Desserts 2008”

Recipe Ingredients

Nutter Butter Pie Crust

1 box of Nutter Butter cookies
5 oz. wt. butter, melted
2 oz. wt. granulated sugar

Banana Cream Pie Filling

3 ea. whole eggs
1 ea. egg yolk
1 1/4 cups granulated sugar
2 Tbs. corn starch
1 1/4 Tbs. flour
1/6 tsp. salt
1 1/2 cups whole milk
1 1/4 cups heavy cream
2 Tbs. butter
1 Tbs. vanilla
1/2 cup banana liqueur

White Chocolate Mousse

1 cup white chocolate mousse mix
1/2 qt. heavy cream


Nutter Butter Crust Recipe

Crush Nutter Butter cookies and mix with sugar and melted butter.  Place in removable bottom pie pan and pack until firm.  Bake in oven at 325° for 7-9 minutes.

Banana Cream Pie Filling

Sift flour, cornstarch, sugar and salt, place in stainless pot with cold cream and milk and bring up to 195°.  Place whole eggs, yolk, vanilla liqueur in mixing bowl and mix well.  Tempure milk with egg mixture. Place back in pot and bring mixture back up to 185°. Take off heat and whisk in butter.  Set aside until needed for assembly.

White Chocolate Mousse

Place white chocolate mousse and cream in mixing bowl and mix for 1 minute until dissolved.  Scrape sides and continue to mix for 2-3 minutes or until stiff peaks form.  Refrigerate until needed for assembly.

Pie Assembly Instructions

Fill the pie shell with 3 sliced bananas.  Fill evenly with the banana cream pie filling.  Refrigerate for 3-4 hours.  Top with white chocolate mousse.  Garnish with chocolate shavings and serve.