Emeril's Banana Cream Pie

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i went to new orleans for the first time ever in February. we ate at his original resturant the banana cream pie was wonderful. not sweet perfect. i tried it today yikes i messed up. i do agree that the crust is too much. also, no temp given for the crust so of course i overcooked mine. it didn't set but that was my fault. i just wonder is heavy whipping cream is the same as heavy cream??? and we can't get vanilla beans here in alaska. is vanilla extract okay? anyway i am going to make this pie if it takes me the rest of my life until i get it right. i do know one thing it has to be COLD and i mean COLD. it is a custard filling for those who didn't read the entire instructions. love it anyway and i will continue to practice.

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This recipe is delicious with a few adjustments. I originally made the pie following the exact ingredients and instructions. The crust ended up being SO THICK, an the pie was extremely sweet. My second attempt turned out much better. For the filling I used 1 1/2 cups of sugar instead of 2. For the crust I used 1/2 stick of butter instead of a whole stick, 1/2 cup of sugar instead of 1 cup, and 1 1/2 cups of crushed graham crackers instead of 3 cups. I also baked the crust for 18 mins instead of 25 mins. I found these adjustments made the pie much better and less crusty.

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The filling for this pie was absolutely amazing. I made it exactly as stated but used 1/2 cup cornstarch instead of 1/4 cup. It was the perfect texture.
The crust recipe makes way too much crust! I didn't even use it all and it was too thick. You could probably get 2 pies from that crust. Also, I would recommend making the crust thinner and don't press down too hard (as i did. I could barely cut through the crust. Regardless, it tasted wonderful!

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Way too sweet. It tasted like I made it with sweetened condensed milk; of course, that could have been because I has it on the range for what felt like ages waiting for it to "break". It never broke. Eventually I took it off the heat when it started to resemble the beginnings of profiterole. I still served it, but it wasn't the light and creamy pie I had hoped for. It had the look and consistency of key Lime pie instead. I won't try this again.

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I don't understand why people rate a recipe poorly when it's obvious it didn't turn out because they don't know what they are doing. This is a difficult recipe, as it says in the heading. It takes me about 20 minutes of wisking to get the custard just right, not 5 as the recipe states, go by consistency, not time. You won't regret it!!!!

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This is absolutely incredible! While I found the original recipe to be great, I found that modifying the recipe slightly yields an even better flavor. I have doubled the vanilla bean per pie (Madagascar Bourbon and increased the amount of bananas. Using two to four tablespoons of warm heavy whipping cream has helped the custard remain smooth and creamy - more like a pudding - while remaining firm enough to stand as a pie. Definitely a slice of love!

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I made this for a family New Year's Eve party. It was awesome! I've never had such a delicious rich banana cream pie as this one. Later I had a chance to visit Emeril's restaurant in Las Vegas where I tried the banana cream pie. I was so pleased to find the recipe on the show was the same delicious pie that was served in his restaurant. Thanks for sharing.

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I agree that there's WAY too much crust. It's delicious, but is way too thick and it's very difficult to cut through (and I use a large 10" pie tin! Make 1/2 the recipe and use only enough in the tin to make a regular-sized crust. The filling never comes together for me, so I always use the extra 1/2c of warmed heavy cream; this works perfectly and helps to thin out the filling just a bit. Maybe next time I'll use 1/2c of cream of coconut instead and top the pie with toasted coconut to make a Banana Coconut Cream Pie, because I love the coconut/banana combination. This makes an extremely tall and large pie (do you hear me complaining?

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The crust was all over the place, too thick, woul never make it again

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I had Emeril's Banana Cream Pie at his restaurant in Miami. It was Fabulous! I was not disappointed with the recipe. It was excellent. I got scared when the custard broke. Even with the warning, I thought I ruined it. It separated and looked awful. but it turned out perfect in the end.