Emeril's Banana Cream Pie

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 29 Reviews
Total Time:
--
Yield:
One 9-inch pie
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Caramel Drizzle Sauce

1 cup granulated sugar

1/4 cup water

1 cup heavy cream

In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.

The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.

Yield: 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

Combine the half-and-half and butter in a small, heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.

Remove from the heat and let cool.

The sauce can be kept refrigerated for several days, but must be returned to room temperature before serving.

Yield: about 1 1/2 cups

For custard filling:

  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 3 to 3 1/2 cups heavy cream
  • 2 cups sugar
  • 1 vanilla bean, split and scraped

For pie crust:

  • 3 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 ripe banana, mashed
  • 1/4 pound (1 stick) unsalted butter, melted
  • 3 pounds bananas, cut crosswise into 1/2 inch slices

For drizzled toppings:

  • 3/4 cup caramel sauce, recipe follows
  • 1 cup chocolate sauce, recipe follows

For whipped cream topping:

Garnishes:

Preheat oven to 350 degrees.

To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: this mixture must break and look curdled otherwise it will not set up properly and it will be runny. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.

To prepare pie crust, in a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes. To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdered sugar.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 29 reviews

  • on April 23, 2013

    Flag

    I also had trouble with the custard. It never set up and was runny. I'll try another recipe next time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 19, 2012

    Flag

    I agree in part with Chef#1363633 - in that this is an adaptation of the original recipe and there is too much fat in this custard recipe for it to set properly. The better ratio would be 1-3/4 Cups heavy cream to 1-1/4 Cup whole milk for 3 Cups total. This is very similar to the custard mixture I've been cooking for years for homemade vanilla ice cream. As to the sweetness, to each his own but try the other recipe on this site Banana Cream Pie with Caramel Drizzles and Chocolate Sauce. It is a slice of heaven on a plate.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 22, 2011

    Flag

    I am so thankful that I read these reviews. I have made this pie numerous times and I have only had one problem and I thought it was my fault. What was the problem? The crust!! If you make it as this recipe calls for, it is going to be waaaay too thick. Take the advice of others and cut the amount by half, or a better solution will be to double everything else and make two. Believe me, it will go quick.

    This is a fantastic recipe other than the crust and I have never had a problem with it being too sweet, so make it as written, or adjust if you don't have a big sweet tooth!!

    I rated it 5 stars, because if you fix the crust you will love it!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Double Banana Cream Pie

Double Banana Cream Pie

By: Aida Mollenkamp
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.