Food Network: Banana Cream Pie with Caramel Drizzles and Chocolate Sauce

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Banana Cream Pie with Caramel Drizzles and Chocolate Sauce
Recipe courtesy Emeril Lagasse, 2003

Ingredients
4 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch
1 recipe Graham Cracker Crust, recipe follows
3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into
1/2-inch-thick slices
1/2 teaspoon pure vanilla extract

Caramel Sauce, recipe follows
Chocolate Sauce, recipe follows
Shaved chocolate, for garnish
Confectioner's sugar, for garnish

Instructions
Combine 2 cups of the cream, the milk, 1/2 cup of the
sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan
over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove
from the heat.

Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl,
and whisk pale yellow in color. Set aside.

Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg
mixture to the hot cream, whisking constantly. Bring to a simmer, stirring
constantly with a large wooden spoon to cook out the cornstarch and the mixture
thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from
the heat and beat with an electric mixer until thick and smooth.) Strain through a
fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down
against the surface to prevent a skin from forming. Chill in the refrigerator for
about 4 hours.

To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust,
smoothing with the back of a large spoon or rubber spatula. Arrange enough banana
slices (not quite one-third) in a tight, tiled pattern over the custard, pressing
down with your hands to pack them firmly. Repeat to build a second layer, using

3/4 cup of the custard and enough bananas to cover, smoothing down the layer
evenly. For the third layer, spread 3/4 cup of custard over the bananas and top
with the remaining bananas, starting 1-inch from the outer edge and working toward
the center. Spread 1 cup of custard evenly over the bananas to prevent
discoloration. Cover with plastic wrap and chill for at least 4 hours or
overnight.

In a medium bowl, whip the cream until soft peaks form. Add the remaining 2
teaspoons of sugar and the vanilla extract and whip until stiff peaks form.

Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut
the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry
bag with the whipped cream and pipe onto each slice. (Alternately, spread the
whipped cream evenly over the pie before cutting.)

Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the
chocolate shavings and confectioners' sugar, and serve.

Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons unsalted butter, melted

Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the
butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum
pie tin and with a circular motion, press the crust tightly into the pan. Bake
until browned, about 25 minutes. Cool for 10 to 15 minutes.

Yield: 1 (9-inch) crust

Caramel Sauce:
3/4 cup sugar
2 tablespoons water

1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium,
heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves.
Let boil without stirring until the mixture becomes a deep amber color, 2 to 3
minutes, watching closely so it doesn't burn. Add the cream, whisk to combine, and
remove from the heat. Add the milk, 2 tablespoons at a time, until the desired
consistency is reached. Remove from the heat and cool to room temperature before
serving with the pie. (The sauce will thicken as it cools.)

Yield: generous 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

Scald the half-and-half and butter in a small, heavy
saucepan over medium heat. Remove from the heat.

Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot
half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly
warm. (The sauce can be kept refrigerated in an airtight container for several
days, but it must be returned to room temperature before serving.

Yield: generous 3/4 cup