Emeril's Banana Cream Pie
Ingredients
- 5 each large egg yolks
- 0.8 cup cornstarch
- 3 cup heavy cream
- 1 0.5 cup sugar
- 1 each vanilla bean, split and scraped
- 3 cup graham cracker crumbs
- 0.5 cup sugar (for crust)
- 0.5 each ripe banana, mashed
- 0.3 lb unsalted butter, melted (for crust)
- 3 lb ripe bananas, sliced 1/2 inch thick
- 0.8 cup caramel sauce
- 1 cup chocolate sauce
- 2 cup heavy cream (for topping), whipped to stiff peaks
- 2 tsp granulated sugar (for whipped cream)
- 0.5 tsp pure vanilla extract (for whipped cream)
Instructions
- 1
Preheat oven to 350°F (175°C). In a bowl, whisk together the egg yolks, cornstarch, and 1 cup of the heavy cream. Set aside.
- 2
Combine the remaining cream, 1½ cups sugar, and vanilla bean in a heavy saucepan over medium heat. Bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until thickened. Pour into a glass bowl, cover with plastic wrap, and cool completely.
- 3
For the crust, combine graham cracker crumbs, 1/2 cup sugar, mashed banana, and melted butter. Press into the bottom of a 9-inch springform pan.
- 4
Remove the vanilla bean from the custard. Beat the custard with an electric mixer to recombine. Spread 1/3 of the custard over the crust.
- 5
Layer 1/3 of the banana slices over the custard. Drizzle with caramel and chocolate sauce. Repeat two more times.
- 6
Whip the heavy cream with sugar and vanilla to stiff peaks. Spread over the top of the pie.
- 7
Garnish with shaved chocolate and powdered sugar. Chill for 2 hours before serving.
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