Benny’s Chop House
Benny’s Chop House is a Chicago landmark and steak destination for locals and tourists alike—the menu is printed in eight languages. This made-from-scratch banana cream pie, a signature on the dessert menu, upgrades a classic with housemade flourishes. It features a browned butter graham cracker crust, caramel-glazed bananas and fresh whipped cream.
2 cups graham cracker crumbs
¼ cup granulated sugar
4 oz. butter, melted
½ cup granulated sugar
6 tbsp. all-purpose flour
¼ tsp. salt
2½ cups milk
2 egg yolks
1 tbsp. butter
½ tsp. vanilla extract
3 large ripe bananas
1 cup heavy cream
2 tbsp. confectioners’ sugar
Few drops vanilla extract
Caramelized bananas, for garnish
1. Prepare crust: Toast graham cracker crumbs until lightly browned. In bowl, combine crumbs with sugar, melted butter and pinch of salt. Press mixture into pie plate with palm of hand to form a shell. Bake in 400 F oven until lightly brown and firm. Cool and set aside.
2. Prepare filling: In top of double boiler over simmering water, mix sugar with flour and salt. Gradually stir in milk. Continue cooking, stirring constantly, until thickened. Cover and cook 10 minutes longer, stirring occasionally.
3. Beat egg yolks in small bowl; add a small amount of thickened milk mixture while stirring vigorously. Return egg mixture to top of double boiler over hot water and cook, stirring constantly, 2 minutes longer. Remove from heat; stir in butter, vanilla and a pinch of salt. Let cool.
4. Slice 2 bananas into baked pie shell. Pour cooked custard mixture over bananas. Chill for 1 hour or longer.
5. Just before service, thinly slice remaining banana and cover pie with slices. Whip cream to soft peaks. Add confectioners’ sugar and vanilla; whip to incorporate. Garnish pie with whipped cream.
Photo courtesy of Mistey Nguyen