We Can’t Stop Thinking About This Southern Banana Cream Pie

It is SO good, y'all.

We’re big fans of Southern comfort food. After all, it’s pretty hard to beat crisp fried chicken, creamy macaroni and cheese (bonus points if it’s cooked in a cast-iron skillet!) and fresh-from-the-oven cornbread. But perhaps our favorite part of Southern cuisine is the decadent desserts.

Enjoy a slice of the South with these charming cake recipes.

That’s why we were so excited when Soby’s New South Cuisine shared their famous White Chocolate Banana Cream Pie recipe with us. Nestled on Main Street in Greenville, South Carolina, Soby’s has been a part of the community for more than 20 years—and the banana cream pie has been a menu staple for just as long.

Made in a tart mold, the pie features layers of cookie crust, white chocolate pastry cream and smooth banana pie filling. It’s been the best selling dessert at Soby’s for over two decades, and we’re happy to now pass the recipe along to you.

These are our best recipes from South Carolina.

How to Make White Chocolate Banana Cream Pie

This recipe comes to us from the authors of Soby’s New South Cuisine. In the cookbook, you’ll find the restaurant’s most popular (and beloved!) recipes.

Ingredients

For the Tart Shell

  • 1-3/4 cups flour
  • 2/3 cup sugar
  • 1/2 lb. chilled butter (2 sticks), cut into 1-inch pieces
  • 1 egg
  • 1 tsp. vanilla extract

For the White Chocolate Pastry Cream

  • 1 vanilla bean, whole
  • 1 cup milk
  • 1/4 cup white chocolate chips
  • 3 Tbsp. cornstarch
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 2 eggs

For the Pie

  • 2-1/4 cups heavy cream
  • 1/2 cup confectioners’ sugar
  • 1/4 cup crème de banana
  • 6 ripe bananas
  • White chocolate and cocoa powder, for garnish

Step 1: Cut in Butter

Get started by preparing the crust. Place the flour and sugar in a stand mixer fitted with the paddle attachment. (Psst: Here are more KitchenAid attachments you can buy). Turn the mixer on low speed and add half of the butter. Mix for 30 seconds, then add the remaining butter. Keep mixing until the butter has been cut in and the dough starts to resemble coarse crumbs.

Butter makes this recipe the best. Here are six more things you should only make with butter.

Step 2: Finish the Dough

In a small, separate bowl, beat together the egg and vanilla until well combined. Then, add it to the flour and butter mixture. Continue to mix in the stand mixer until a dough ball forms. Remove the dough from the mixer and wrap it in plastic wrap. Chill dough in the refrigerator until you’re ready to bake the shell.

Editor’s Tip: If the dough seems too dry and does not form a ball after 1 minute of mixing, sprinkle in a few drops of water.

Step 3: Bake the Shell

Once the dough is well chilled, it’s time to bake the tart shell. Preheat the oven to 350º, and make sure you have an 11-inch removable-bottom tart pan ready. (If you don’t have a tart pan, buy one here). On a floured surface, roll the dough into a 1/8-inch thick circle. Press the dough into the tart mold and refrigerate for 10 minutes. Bake the shell for 16-18 minutes, or until it’s golden brown. Remove from oven and let cool on a wire rack.

You can make these recipes in a tart pan, too.

Step 4: Prepare the Pastry Cream

Next, we’re going to prep the pastry cream. Start by pouring the milk into a 2-quart saucepan. Split the vanilla bean in half, lengthwise, and scrape the seeds into the milk mixture. Turn the heat on medium-low. Then, while the milk is heating, whisk together the cornstarch, sugar, salt and eggs until smooth. When the milk is just about to boil, add 1/4 cup of the hot milk to the egg mixture. This step tempers the eggs and prevents them from curdling. Add the egg and milk mixture to the saucepan and whisk until well combined. Cook on medium heat, stirring constantly until the custard thickens. Then, remove from heat and whisk in the white chocolate. Refrigerate until completely cool.

Editor’s Tip: To prevent a film from forming on the cream, place it in a container and cover it with plastic wrap. Press the wrap directly onto the surface of the cream, smoothing as you go, to create an air-tight seal.

Step 5: Make the Pie Filling

Once the custard and tart shell are complete, it’s time to make the pie filling. Start by whipping the heavy cream until soft peaks form. Then, add the sugar and crème de banana and whip until stiff peaks form. Place the cold pastry cream into a bowl and gently soften with a rubber spatula. Slice the bananas and add to the pastry cream. Finish by folding in the whipped cream.

If you’ve never whipped cream before, check out these tips. 

Step 6: Assemble the Pie

To assemble the pie, mound the filling in the middle of the cooled tart shell and smooth it down to the edge. Carefully cut the pie into 8 or 10 slices. Then, garnish it. With a vegetable peeler, shave curls of white chocolate and place them over the entire pie. Dust the top with cocoa powder. Serve immediately and store any leftovers in the refrigerator.

And there you have it! Soby’s White Chocolate Banana Cream Pie. If you’re still hungry, check out our best-ever banana desserts.

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Katie Bandurski
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.