Ruth's Chris Steak House Banana Cream Pie

This is a picture of Ruth's Chris Banana Cream Pie, but this recipe is my own version:

Vanilla Custard:

1/2 c. sugar
3 T. cornstarch
1/2 t. salt
4 eggs yolks
3 c. milk
2 T. butter
2 t. vanilla

Bring sugar, cornstarch, salt, egg yolks, and milk to boil in a heavy saucepan. 
Whisking constantly, boil for 20 minutes or until thick. Remove from heat. Stir in butter and vanilla
Chill two hours, covered in refrigerator.

For pie:

Use baked pie crust (see peach pie recipe). Bake at 400 degrees for 12 minutes. If you want the shape you see in the picture, shape unbaked crust in Corning ware, oven ready, bowl. Once crust has cooled, lined with 3 sliced bananas, fill with custard, then top with two sliced bananas, overlapping. Sprinkle with granulated sugar and put under 475 degree boiler to caramelize or buy a food torch and use that to caramelize the sugar on the bananas and plate.

This rich custard makes a great dessert alone. Just add fresh berries to garnish!

Here is the actual recipe for Ruth's Chris Banana Cream Pie shared by the restaurant chef on Good Things Utah.


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 + Sugar, 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 sauce pan 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.