Soby’s White Chocolate Banana Cream Pie represents a perfect blend of Southern tradition and culinary innovation from one of Greenville, South Carolina’s most celebrated restaurants. This signature dessert has captivated diners since Soby’s New South Cuisine opened its doors in 1997, serving an estimated 100,000 slices and counting. The pie features a buttery, crisp tart shell reminiscent of classic banana pudding wafers, filled with silky white chocolate pastry cream, fresh bananas, and cloud-like whipped cream. With its unexpectedly light texture yet rich flavor profile, it’s no wonder this dessert has maintained its status as the restaurant’s top-selling sweet finale for over 25 years.
White Chocolate Banana Cream Pie
Equipment
- Pie Pan
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 large egg yolks
- 4 oz white chocolate finely chopped
- 1 tsp vanilla extract
- 2 large bananas sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
- Bake for 10 minutes, then remove from oven and let cool completely.
- In a saucepan over medium heat, combine milk, sugar, cornstarch, and salt. Whisk until smooth and cook until slightly thickened.
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks while whisking continuously.
- Pour the egg mixture back into the saucepan and continue cooking over medium heat until thickened, about 3 minutes.
- Remove from heat and stir in white chocolate and vanilla extract until smooth.
- Place sliced bananas in the cooled pie crust and pour the white chocolate custard over them, smoothing the top.
- Chill in the refrigerator for at least 4 hours or until set.
- In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Spread or pipe whipped cream over the chilled pie before serving.
Notes
- Storage: Keep refrigerated and consume within 3 days.
- Banana Tip: Toss sliced bananas in a little lemon juice to prevent browning.
- Garnish Ideas: Top with white chocolate shavings or extra banana slices for decoration.
Nutrition
The Story Behind Soby’s Legendary Pie
Nestled in the heart of downtown Greenville, Soby’s New South Cuisine has been serving up Southern comfort with a contemporary twist since 1997. The White Chocolate Banana Cream Pie quickly established itself as the crown jewel of their dessert menu. What makes this pie so special isn’t just its delicious flavor combination, but the thoughtful craftsmanship behind each component.
Chef Rodney Freidank, the culinary mind behind this creation, designed the tart shell to mimic the nostalgic flavor of vanilla wafers in traditional banana pudding. This clever nod to Southern dessert heritage creates an immediate connection with diners. The restaurant’s dedication to this signature dessert has paid off, with approximately 100,000 slices served since they opened their doors.
I’ve always believed that the most memorable desserts balance indulgence with surprising lightness, and Soby’s pie accomplishes this perfectly. Chef Freidank describes eating this pie as “like eating air” – a testament to its deceptively light yet satisfying texture. When you’re looking to expand your dessert repertoire, sometimes drawing inspiration from restaurant classics like this one can elevate your home baking game to new heights.
Essential Ingredients for an Authentic Recreation
The magic of Soby’s White Chocolate Banana Cream Pie lies in its carefully selected quality ingredients. For the tart shell, you’ll need 1¾ cups of flour, ⅔ cup of sugar, ½ pound of butter, 1 egg, and 1 teaspoon of vanilla extract. The butter should be cold and cubed for the perfect flaky texture, similar to what you might use when making a fruit-based pie creation.
The star of this dessert is undoubtedly the white chocolate pastry cream. You’ll need 1 vanilla bean (split and scraped), 1 cup of milk, ¼ cup of white chocolate chips, 3 tablespoons of cornstarch, ¼ cup of sugar, ¼ teaspoon of salt, and 2 eggs. Using a real vanilla bean rather than extract makes a noticeable difference in flavor depth, though vanilla extract can work in a pinch.
For the final components, select perfectly ripe bananas – yellow with just a few brown spots indicates the ideal sweetness and texture. The whipped cream layer requires heavy cream, powdered sugar, and a splash of crème de banana liqueur for that extra flavor dimension. If you prefer a non-alcoholic version, banana extract works as a substitute.
I find that using high-quality white chocolate chips with a cocoa butter base (rather than palm oil) creates a smoother, more luxurious pastry cream. The banana selection is equally important – they should be ripe enough to offer maximum flavor but still firm enough to hold their shape when sliced. This attention to ingredient quality is similar to what you’d need when preparing other custard-based desserts like a classic flan recipe.
Creating the Perfect Tart Shell
The first step in recreating this iconic dessert is mastering the tart shell, which Chef Freidank describes as “sugary and crisp, made to mimic the vanilla wafers in banana pudding.” Begin by combining the flour and sugar in a mixing bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs – this can be done using a pastry cutter, two forks, or by pulsing in a food processor.
Next, add the egg and vanilla extract, mixing just until a dough forms. Be careful not to overwork the dough as this can make the finished shell tough rather than crisp and tender. Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes to relax the gluten and firm up the butter.
Once chilled, roll the dough to about ⅛-inch thickness and carefully transfer it to your tart pan. Press it gently against the bottom and sides, trimming away any excess. For a professional finish, dock the bottom (prick with a fork) to prevent air bubbles. Bake at 350°F for 16-18 minutes until golden brown, then allow to cool completely before filling.
I’ve found that placing the tart pan on a baking sheet offers more even heat distribution and makes it easier to transfer in and out of the oven. If you notice the edges browning too quickly, cover them with foil to prevent burning while the bottom continues to cook. The techniques for this tart shell are similar to those you might use when preparing special occasion desserts that need to look as good as they taste.
Mastering the White Chocolate Pastry Cream
The silky pastry cream forms the luxurious backbone of this dessert, so taking time to prepare it properly is essential. Begin by heating the milk with the split and scraped vanilla bean (both the seeds and pod) until it just begins to simmer. Meanwhile, in a separate bowl, whisk together the cornstarch, sugar, salt, and eggs until smooth and pale.
The next step requires careful attention: slowly stream about one-third of the hot milk into the egg mixture while whisking constantly. This tempers the eggs, preventing them from scrambling. Return this mixture to the remaining hot milk in the saucepan and cook over medium heat, stirring constantly, until it thickens significantly – typically about 2 minutes after it begins to bubble.
Remove from heat and strain through a fine-mesh sieve to ensure a perfectly smooth texture. Add the white chocolate chips while the mixture is still hot, stirring until completely melted and incorporated. Cover with plastic wrap pressed directly onto the surface (this prevents a skin from forming) and refrigerate until thoroughly chilled.
I’ve discovered that bringing the pastry cream to a complete boil is crucial for activating the cornstarch and achieving the proper thickness. However, once it begins to boil, you only need about 1-2 minutes of additional cooking time to avoid breaking down the starch molecules. Proper storage techniques for components like this pastry cream are similar to how you might store other delicate desserts for freshness.
Assembling Your Soby’s-Inspired Masterpiece
Assembly is where this dessert truly comes together in all its glorious visual layers. Start with your completely cooled tart shell as the foundation. Whip the heavy cream until soft peaks form, then add powdered sugar and crème de banana liqueur, continuing to whip until medium peaks develop – be careful not to over-whip.
Gently fold about half of the whipped cream into the chilled pastry cream to lighten it. Slice the bananas about ¼-inch thick and arrange a layer over the bottom of the tart shell. Spread the lightened pastry cream over the bananas, ensuring an even layer that reaches all the way to the edges.
Top with the remaining whipped cream, creating decorative swirls or peaks with the back of a spoon or a pastry bag fitted with a star tip. For the finishing touch, add white chocolate curls or shavings as garnish. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the dessert to set completely.
I find that letting the assembled pie chill for about 3-4 hours yields the best texture and flavor development, though it can be made up to 12 hours ahead. If you’re looking to expand your dessert business offerings, this showstopping pie would be an excellent addition to consider submitting to local dessert business directories to attract new customers.
Professional Tips for Pie Perfection
To achieve restaurant-quality results, I’ve compiled these expert tips for success. Both the tart shell and pastry cream can be made up to 3 days ahead and stored properly – the shell at room temperature in an airtight container, and the pastry cream in the refrigerator with plastic wrap pressed directly on the surface.
When working with bananas, brush them lightly with lemon juice to prevent browning if you won’t be serving the pie immediately. For a dramatic presentation, reserve a few banana slices and white chocolate curls to arrange on top of the finished pie just before serving. If you’re feeling creative, consider adding a drizzle of caramel sauce or a sprinkle of crushed vanilla wafers for additional texture.
Chef Freidank suggests that while customization is possible, the original version is perfect as is. However, if you want to experiment, consider seasonal variations like adding berries in summer or a hint of cinnamon in fall. The key is maintaining the balance between the crisp shell, creamy filling, fresh fruit, and airy topping.
I’ve found that serving this pie at cool room temperature rather than straight from the refrigerator allows the flavors to shine more brightly. Cut slices with a sharp knife dipped in hot water and wiped clean between cuts for the cleanest presentation. If you’re inspired to create your own signature dessert recipe after mastering this one, consider sharing it with fellow dessert enthusiasts to build your culinary reputation.
Experience the Original at Soby’s in Greenville
While recreating this iconic dessert at home is certainly rewarding, there’s something special about experiencing the original in its birthplace. Soby’s New South Cuisine, located on Main Street in downtown Greenville, South Carolina, continues to serve this legendary dessert daily to eager patrons.
The restaurant’s warm, inviting atmosphere provides the perfect backdrop for enjoying their signature pie. Each generous slice served at Soby’s is a testament to their commitment to quality and tradition. For the complete experience, pair your dessert with one of their expertly crafted coffees or after-dinner drinks.
If you find yourself in Greenville, a visit to Soby’s should be on your culinary bucket list. Beyond the famous pie, their menu showcases a delightful blend of classic Southern ingredients with contemporary techniques. More information about the restaurant, including hours, reservations, and their full menu, can be found on their website at sobys.com.
I believe that sometimes the joy of a special dessert goes beyond the recipe itself—it’s about the experience and memories created. Whether you’re recreating this pie at home or enjoying it at Soby’s, taking the time to celebrate food traditions with friends and family adds an extra layer of sweetness to any occasion. After all, desserts like this aren’t just about satisfying a sweet tooth—they’re about preserving and sharing a taste of Southern hospitality that has delighted diners for generations.