There're a few secrets necessary to successfully making this pie (which, incidentally, has been on the menu at Emeril's since day one and continues to be one of our most requested desserts). First, the bananas, while ripe, need to be firm so that they hold their shape when pushed into place. Second, the pastry cream needs to be very stiff so that, when sliced, the pie will not crumble or slide. It's also important to cover the bananas completely with the last layer of pastry cream to prevent them from discoloring. And while at Emeril's they pipe the whipped cream over each individual slice before serving, feel free to spread your whipped cream over the whole pie, if you'd prefer.

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

Directions

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