This pie is from Emeril's Creole Christmas cookbook and I just have to do a review on this recipe as I make it a couple times a year. It has probably been posted several times but I don't know that it has ever been reviewed? This pie may seem complicated, but it really isn't~or I wouldn't make it. It can be time consuming, but I can give you a couple of my tips. The crust can be made a little ahead...like the morning when you have time. I make the custard when I am not in a hurry~because you do have to temper the egg mix thing.Yes, it does kind of separate but like the recipe said, don't be alarmed-it goes together just fine! Just be sure the custard and crust are completely cooled.
I use the jarred caramel ice cream topping heated to make it creamy~I just can't make it but my friend seems to have no problem with the sauce. She even serves it with rum mixed in and no chocolate(perish the thought of no chocolate! lol) I have even served heated chocolate sauce with Grand Marnier(Cuisine Perel) instead of making the chocolate sauce.
Honestly, the pie crust is awesome and it makes the pie. IMO, there is no way to cut corners on the amount of cream used, but the pie is served in small pieces because it is so rich and decadent...and the pie itself is well worth every effort you put into it. It is a real show stopper when served! I have eaten this at Emeril's restaurant and I think this pie is better than there~but again, that is just my opinion! Linda
Emeril's Banana Cream Pie
One 9-inch pie Ingredients
Custard filling:
5 large egg yolks
1/4 cup cornstarch
3 to 3 1/2 cups heavy cream
1 1/2 cup sugar
1 vanilla bean, split and scraped
Pie Crust:
3 cups graham cracker crumbs
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
1/2 cup sugar
3 pounds bananas, cut crosswise into 1/2 inch slices
Drizzled Toppings
3/4 cup caramel sauce, recipe follows
1 cup chocolate sauce, recipe follows
Whipped Cream Topping
2 cups heavy cream whipped to stiff peaks with 1/2 teaspoon pure vanilla extract and 2 teaspoons granulated sugar
Garnish:
Shaved chocolate
Powdered sugar
Directions
Preheat oven to 350 degrees.
To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.
Combine the remaining 2 cups cream, 1 1/2 cups sugar, and vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
Let cool completely at room temperature.
When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
Pie Crust
Combine graham cracker crumbs, 1/2 cup sugar and mashed banana in a large mixing bowl. Thoroughly mix together. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes.
To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown.
Cover with plastic wrap and chill for at least 4 hours.
To serve, cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdered sugar.
Caramel Drizzle Sauce
1 cup granulated sugar
1/4 cup water
1 cup heavy cream
In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.
Yield: 3/4 cup
Chocolate Sauce
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small, heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
Remove from the heat and let cool.
The sauce can be kept refrigerated for several days, but must be returned to room temperature before serving.
Yield: about 1 1/2 cups