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Emeril's Banana Cream Pie Recipe

Emeril's Banana Cream Pie

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 21-29 of 29

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  • on December 02, 2006

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    This came out really tasty but I read the reviews all saying "use more corn starch, doesn't set" so i used the recommended 3/4 but for me it was too much. it didn't ruin it or anything, but it was a firm custard whereas i'm used to a more pudding-like filling in banana cream pies. so if you want custardy use all 3/4 but dont be afraid not to either. (and seriously beat it til it breaks. oh and last thing is for me the leftovers the next day were better tasting, the custard tasted more banana-ish from sitting with the bananas i guess.

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  • on February 16, 2006

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    The pie is out of this world! care must be taken to follow the instructions to the letter. Variations can be disastrous!

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  • on August 30, 2005

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    This pie was revolting. I must've done something wrong becuase it was absolutely terrible.

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  • on August 13, 2005

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    After having done this recipe many times before using the same foodnetwork print out, I went to print a new one (since the original print out had gotten lost and noticed that the recipe had changed from the one originally posted on Food Network. I managed to find another printout in my recipe binder which confirmed this. This recipe is absolute awesome and turns out perfect if you a use 3/4 cup of cornstarch and b use 1 1/2 cup sugar in the filling, not 2 cups (it can be too sweet with the added sugar. I don't know why FoodNetwork changed the recipe or if it was just a mistake, but felt it important to let everyone know.

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  • on March 29, 2005

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    This was a very tasty pie - one of the best I've had. I should've read the reviews first though, because it could've used a little more cornstarch to set up. Also, my crust "puffed up" in the oven and turned out tough. Followed the recipe exactly though, so I don't know what went wrong, other than maybe it was so thick. It still gets a 5-star because the filling was delicious. I'll make again using maybe 3/4 of the crust and a little more cornstarch. Thanks Emeril!

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  • on November 26, 2004

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    I heard about how good this pie is, so I did a search of it on the internet.While doing so, I found that there might be a typo in the Food Networks recipe in regards to the amount of cornstarch in the custard part. This could be the reason for the reviews saying that their pie did not set! ALL the other recipes list the cornstarch at 3/4 cup, as opposed to 1/4 cup. Hmmm, could this be the reason the pie does not set up properly????

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  • on November 20, 2004

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    I have made this recipe countless times - it is the only one my family wants! The bananas in the crust is the secret along with the real vanilla bean custard! It however never seems to set like a pie should and the crust tends to stick to the pan. I spray the pan with pam before putting the crust in and that helps. Also like another reader said, it helps to make the crust thinner ( I only use about 1/2 the recipe. Even with it's problems, it's still the BEST tasting banana cream pie ANYWHERE!

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  • on November 03, 2004

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    Outrageously delicious! So much for South Beach diet!

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  • on May 13, 2004

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    This recipe actually circled through the Laboratory where I worked. It actually tastes just like the recipe that was given to me by my grandmother when I was young. Unfortunatly,it was lost. I like a real custard filling and this one is perfect. Directions are easy to follow.

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