voted in Chicago Magazine as one of the “Best Steakhouse Desserts 2008”
1 box of Nutter Butter cookies 5 oz. wt. butter, melted 2 oz. wt. granulated sugar
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
1 cup white chocolate mousse mix 1/2 qt. heavy cream
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.
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.
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.
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.