Emeril's Banana Cream Pie

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I came across this recipe many years ago. At the time instead of 1/4 cup of cornstarch it had 3/4 cup. I found that the 3/4 cup works much better. The custard is rich and thick. The recipe for the crust never worked very well for me but since time for me is short I always get a premade graham cracker pie crust anyway. The only other thing that I do different is cut the bananas a little thinner than 1/2".
Company love this pie. Friends and coworkers are always requesting that I make this pie for them. In fact I have a request this week to make 2 for a birthday party.
I would recommend it to anyone who wants a rich fantastic cream pie for dessert. Take your time and use 3/4 cup cornstarch and I think you will find it easy to make and worth the effort.

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Someone needs to check the list of ingredients. This is to make ONE 9 inch pie. The crust calls for 3 Cups of graham cracker crumbs & 1/2 Cup of sugar. I used HALF of the crumb mixture and still ended up with an extremely THICK crust.

As for the cream filling, I stirred and whisked for more than TWENTY MINUTES after mixing the 2 mixtures, I could NOT get it to look curdled, and finally gave up when it was too thick to whisk. Needless to say it never set up. But, as with the crumb mixture, the filling made way too much. Is it possible that this recipe is for 2 or 3 nine inch pies instead of 1?