Emeril's Banana Cream Pie

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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.

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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!!

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Didn't need the custard to curdle before it set. Turned out beautifully just cooking until it thickened...

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The most unbelievable banana cream pie you'll ever eat! The custard absolutely makes it so good (and much better than cheap imitation pudding have patience when making it and letting it set. Rome wasn't built in a day. Bananas in the crust add a nice touch, too.

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the custard took forever to strain through and i was very cautious about over cooking it to long

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A good combination of ingredients, but I aggree with others it's not perfect. The custard is way too rich and sweet. A better result is made with a bit less sugar and half milk (or even more in the custard. The fat in the creme gets in the way of the custard filling setting up properly. Then the crust and sauces - the recipes are for a much larger pie - perhaps twice the size. Otherwise great flavors! This one is in his book - New New Orleans Cooking too, though slightly different (though with the same flaws - at least in my and my families opinion.

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What did I do wrong? The custard never broke for me. I kept whisking and whisking like others suggested, almost 20 minutes. Finally it was so thick and seperating from the sides of the pan that I finally took it off the heat. I whisked the entire time. I then did have to add the extra 1/2 cup of warm heavy cream to get it to whip up once it cooled. It was extremely thick once it was cold in the fridge. It was way to thick and SWEET. Way to rich for my fiance and I.Don't know what I did wrong. Unfortunetly I will not make this again because I am not happy that I wasted 3 1/2 cups of heavy cream, 5 eggs, a vanilla bean and 3 bananas.:(

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I love love love Emeril, and his banana cream pie is absolutely amazing. However, he has two recipe's, I've noticed, that are similar, but different. I accidentally made this one, thinking it was the 'Emeril's Banana Cream Pie with Carmel Drizzles and Chocolate Sauce'. That recipe turns out perfect every time I've done it. But this one ended up being more like a pudding. A delicious pudding, but not the pie I was hoping for. This recipe calls for 1/4 cup cornstarch, and the other calls for 1/2 cup, no wonder it didn't set up. Also, that recipe calls for 1 1/4 cups graham crackers instead of 3 cups in the crust. Of course that makes too thick of a crust. Try the other one. It is the most delicious impressive dessert, and Emeril is still my favorite chef.

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My 11 year old daughter and I made this pie, but we used vanilla extract - stirring it in when we took the hot custard off the stove, because we didn't have vanilla beans.

We also used a simple graham cracker crust because of timng and we weren't sure about Emeril's (sorry Emeril!!.

But we LOVED the overall result with the custard and bananas. YUMMO! Very rich and tasty.

We also skipped making the drizzle sauces, and just used our own favorites from the pantry.

I will definitely use this recipe again. I appreciated the directions - simple, and with good details about looking curdled, etc. Our times mached his almost exactly.

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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.