Emeril's banana cream pie

Yield: 1 servings

Measure Ingredient
1 === custard filling ===
5.00 large egg yolks
¾ cup cornstarch
3.00 cup heavy cream -; (to 3 1/2 cups)
1½ cup sugar
1.00 vanilla bean; split and scraped
1 === pie crust ===
3.00 cup graham cracker crumbs
½ cup sugar
½ ripe banana; mashed
¼ pounds unsalted butter - (1 stick); melted
3.00 pounds bananas; cut crosswise
1 into 1/2 slices
1 === drizzled toppings ===
¾ cup caramel sauce
1.00 cup chocolate sauce
1 === whipped cream topping ===
2.00 cup heavy cream; whipped to stiff
1 peaks
½ teaspoon pure vanilla extract
2.00 teaspoon granulated sugar
1 === garnishes ===
1 shaved chocolate
1 powdered sugar

Preheat oven to 350 degrees. To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip.

Beat at medium speed to combine the mixture. If it will not combine, warm another ½ cup heavy cream and slowly add it to the mixture.

Whip until you have a thick and creamy custard. To prepare pie crust, in a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes.

Remove the pan from the oven and cool, for about 10 minutes. To assemble, spread about ½ cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdered sugar.

This recipe yields one 9-inch pie.

Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS COOKBOOK From the TV FOOD NETWORK - (Show # EM-1A84 broadcast 12-31-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

01-16-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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