Emeril 's Banana Cream Pie- Recipe

10

Ingredients

Pie filling
9 inch pie plate
4 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups plus 2 tsp. sugar
1 vanilla bean, split lenghtwise in half and seeds scraped outseeds and bean reserved
2 large eggs
3 large egg yolks
1/2 cup cornstarch
3 pounds (about 9) ripe but firm bananas, peeled and cut crosswise into 1/2 inch thick slices
1/2 tsp. pure vanilla extract
confectionser's sugar for garnish
1 recipe graham cracker crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tbls. unsalted butter. melted
1 recipe Caramel Sauce
3/4 cup sugar
2 tbls. water
1/2 tsp. fresh lemon juice
2 tbls to 1/4 cup whole milk
1 recipe chocolate sauce
3/4 cup half and half
1 tbls unsalted butter
1/2 pound semisweet chocolate chips (1 1/3 cups)
1/4 tsp. pure vanilla extract

Preparation

Step 1

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

Combine the eggs, egg yolks, cornstarch, and 1 cup of sugar in a medium bowl and whisk until pale yellow. Slowly add 1 cup of the hot cream into the egg yolk mixture, whisking constantly until smooth. Gradually add the egg mixture to the hot cream and whisk until well combined. Bring to simmer, stirring constantly with a heavy wooden spoon and cook until the mixture thickens, about 5 minutes. (The pastry cream may seperate slightly; if so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Refrigerate until well chilled, about 4 hours.

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

In a medium bowl, whip the remaining 2 cups cream until soft peaks form. Add the remaining 2 tsp. sugar and the vanilla extract and whip until stiff peaks form.

With a sharp knife dipped in hot water, cut the pie into 10 slices. Transfer the slices to a plate. Fill a pastry bag with the whipped topping and pipe some onto each slice. (alternatively, spread the whipped cream over the pie before cutting) Drizzle each slice with caramel sauce and chocolate sauce, sprinkle with chocolate shavings and confectioner's sugar and serve.

Crust:

Preheat the oven to 350 degrees. Combine the graham cracker crumbs and sugar in a medium bowl nd mix well. Add the melted butter and mix well. Press the mixture into the bottom and up the sides of a 9 inch pie pan. Top with a second pie plate and press crumbs down. Bake the crust until browned, about 25 minutes. Let cool completely.

Caramel Sauce:

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium high heat, stirring until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2-3 minutes, watching closely so it doesn't burn. Add the cream (be careful, it will bubble up). whisk to combine and remove from the heat.

Add 2 tbls milk, then add up to 2 more tbls, until the desired consistency is reached. Let cool until just warm before serving. ( the sauce will thicken as it cools.)

Chocolate Sauce:

Scald the half and half with the butter in a small heavy saucepan over medium heat. Remove from the heat. Place the chocolate and vanilla in a medium heatproof bowl. Add the hot half and half and let stand 2 minutes, then wisk until smooth. Serve slightly warm. (the sauce can be kept refrigerated in an airtight container for up to 3 days; rewarm slightly before serving)