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    Emeril's Banana Cream Pie

    Source of Recipe

    Recipe Introduction

    There are a few secrets to successfully making this pie. First, the bananas, while ripe, need to be firm, so that they hold their shape when pushed into place. Second, the pastry cream needs to be very stiff, so that when sliced, the pie will not crumble or slide. It's also important to cover the bananas completely with the last layer of pastry cream to prevent them from discoloring.

    List of Ingredients

    2 c. heavy whipping cream
    1-1/2 c. whole milk
    1-1/2 c. sugar
    1 vanilla bean, split in half lengthwise & seeds scraped
    3 lg. egg yolks
    2 lg. eggs
    1/2 c. cornstarch
    1 9 in. graham cracker pie crust
    9 firm but ripe bananas, peeled and sliced
    Whipped cream
    Caramel sauce
    Chocolate sauce


    Combine the cream, milk, 1/2 cup of sugar, the vanilla bean and the seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from heat.

    Combine the egg yolks, eggs, cornstarch and 1 cup of sugar in a medium bowl, whisk until pale yellow in color. Set aside.

    Whisk 1 cup of hot cream mixture into the egg yolks. Gradually add the egg mixture into the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.

    To assemble, spread 1/2 cup of custard over the bottom of the prepared crust, smoothing with the back of a spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1 inch from the outer edge working toward the center. Spread remaining custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight. Before serving, spread the whipped cream evenly over the pie. Drizzle with caramel sauce and chocolate sauce and serve.




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