Frozen Bananas Foster Ice Cream Pie

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I've made this a few times now, summer favorite! But, I wanted to be able to take it to parties and speed up prep time. so I cheat. I skip the crust part of the recipe and instead use a chocolate pre-made graham cracker crust. to get the nutty taste in it, I put some caramel sauce along the bottom and sprinkle chopped pecans over it. I also like adding sliced bananas here before adding the frozen filling, gives it more simplicity and another layer of yummyness.
Enjoy, well worth the ingredient list. you won't be disappointed.

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If you like Bananas Foster, you'll love this dessert! Many thanks to Dave for his suggestions for the order of preparation. Made it tons easier.

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I would like to make this pie for Easter dinner dessert. Would someone who has made this please tell me, to serve the pie after removing from the refrigerator, can I remove the spring form, place on serving dish, then slice? Or does it fall apart if the spring form is removed? Thanks.

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And that would be to enjoy it sitting at the bar at Emeril's Gulf Coast Fish House with a cup of coffee, watching the sunset over the Mississippi Sound with the one you love. With this recipe, we can duplicate all but the view.

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I enjoy making this. I like to make the caramel sauce at the party I bring the desert to. Make's it dramatic. I bake the cookie crust on day 1. On day 2 I make the banaa fioster mix. I tried using a blender, but a food processor works better. On day 3 I make the first batch of ice cream. I use a Wal-mart Ice cream machine. On day 4 I make the second batch of ice cream. You could do it all in one day if you gave the mix time to chill and have a big ice cream machine.
The desert just blows everyone away.

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This fabulous recipe is not difficult to prepare. I will give you the fact that it is TIME CONSUMING and requires special equipment.
Make the bananas foster first,because it is safer to process them when they aren't scalding hot...Then set to work on the ice cream base..I like to add a couple Tablespoons of cornstarch to the sugar and eggs with about 3/4 cup of the milk/cream. Bring the hot cream mixture to a boil and then temper the egg mixture like it says and whisk it back into the pan with a whisk stirring CONSTANTLY just until it bubbles..Then add in the banana foster puree...While this cools and is in the 'fridge, make the shortbread crust in your springform pan.You have plenty of time for all this to cool while the ice cream base is in the 'fridge before you can even think about freezing it. Put the banana ice cream into the shortbread crust Directly out of the ice cream freezer so it is still easy to spread...While this is back in the freezer waiting to get hard enough to cut and serve(at least 4 hours ..Make the caramel topping and let it cool to room temperature.... I have found that if you can wait, that you can pour the cooled topping over the whole frozen pie and put it back into the freezer for a few hours.. The topping gets real thick,but if you follow Emeril's suggestion of putting the whole thing in the 'fridge for about 20 minutes before cutting and serving you will have no problems getting nice whole pieces out of the pan

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lookin really good