Banana Cream Pie with Caramel Drizzles and Chocolate Sauce

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The pastry cream in this recipe takes an incredibly long time to thicken for me. I'm not sure why, but the "5 minutes" of simmering takes closer to 20 for me. And it still doesn't seem as thick as it should be? Anyone else having this trouble?

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Great! Everyone loved it, but mine was not as thick/solid as Emeril's at Universal. I will try it again and mix the egg mixture longer and then mix it longer in the hot mixture. It still tasted excellent and everyone loverd it, but I like it more solid like we had it at Universal.....so I guess it just needs mix with a mixer longer. Also, I think I am going to try a different crust or make it thicker so it does not crumble so easily. Any suggestions would help....Thanks

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I followed the custard for this recipe to detail. I tasted it along the way and...it was still DELICIOUS. The custard itself could have been a dessert. It was for my sister's birthday and she wanted regular pie crust so I used store-bought and ended up getting two pies out of it instead of one. Everyone loved it. I'll definitely make it again.

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Absolutely Amazing! I was a little hesitant to make this one due to the large amount of cornstarch, but I am so happy I did. This pie's flavors were out of this world and so worth the work to make it. Another reviewer on here says do not eat the custard by itself, (for testing the flavors I wish I listened. I went ahead and did this and almost just stopped making it because the custard tasted so weird, like I poured in loads of powdered sugar. BUT when its had time to sit and is completely assembled the flavors develop into something beautiful and the longer it sits the stronger the banana flavor is throughout the pie. Everyone at the potluck I brought this to loved it and so did I, this recipe is going in the family cook book. Thank you Emeril!

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It's funny. I made this recipe about 14 years ago and to-date I still remember this as the most decadent and wonderful Banana Cream Pie...EVER! I remember that the filling was rich and creamy and the texture and taste of the crust made this a favorite. I will be making this for the 2nd time, this year. I don't know why I waited so long! Seriously.

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I'm pretty annoyed with the directions for the pudding. I whisked the egg mix together until pale and fluffy and then added the 1 c. of cream and placed the egg mixture into the pan. Seven minutes later it wasn't coming close to getting fluffy. So, I placed the mixture in a bowl and hand mixed it for another five minutes and still nothing. Not sure I'm going to attempt to make this recipe again. I hate wasting ingredients. After the fact, I read down and realized another reviewer had the same issue. Please read below for the reviewer on her tips on using the hand mixer instead. I wish I would have read that first.

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I could tell this had the potential to be a fantastic pie, but it was totally ruined by all the cornstarch. Maybe I allowed it to heat up to quickly after adding it, I dont know, but the end result was a grainy pudding. I may try again but will definitely use half the cornstarch.

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I followed the instructions as they read but jumped the gun on tasting it before I let it refrigerate for the recommended 8 hours. It did not taste that great the first time but the day after the flavors really came together and it tasted really good. Those 8 hours proved to be an important step so I would suggest anyone making this to WAIT.

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This pie is amazing. My boyfriend couldn't stop saying, "Wow!" as he ate it.

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I first had this pie at Emeril's restaurant at Universal Orlando. It really is amazing. The first time I made it the pie never set up - although it was absolutely a delicious pudding in graham cracker crust! The second time I used a hand mixer and beat the egg mixture for about 3-4 minutes until quite thick before adding the hot milk/cream. It separates very quickly when you put it on the heat so I just used the mixer again and beat it for 5 to 7 minutes while it cooked. It was the correct consistency at that point and it turned out perfectly. Do not skimp on the vanilla bean! The second time I made it with only half a bean and used some vanilla extract. It did not taste nearly as wonderful as the first "mistake". Great recipe - thanks for sharing Emeril!