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If you saw my posts for my recent trip to Las Vegas, you may have noticed that remarked about how the banana cream pie that I had at Emeril’s restaurant was the best that I’ve ever had. And, if you know anything about me, you know that this also means that I have to try to make it myself.
Fortunately, I didn’t have to guess about the recipe or the ingredients, since Emeril freely shares his recipes. The only thing I changed was that I made my own light caramel sauce, and I chose not to add the chocolate.
In making this recipe, I also did something that's unusual for me: I took a shortcut instead of making everything from scratch. I bought a box of cinnamon graham crackers to use as the crust, but I got bogged down with other things in my life, so I bought a pre-made crust. That, and the kids ate too many of them, and I didn't have enough.
The original recipe (which I linked above) includes instructions on how to make the whipped cream (which I skipped: another shortcut!), and links to his caramel sauce and chocolate sauce recipes.
Ingredients
4 cups half-and-half (the original recipe also breaks this down as heavy cream and whole milk)
1/2 cups plus 2 teaspoons granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch
Graham Cracker Crust
3 pounds (about 9) firm but ripe bananas
1/2 teaspoon pure vanilla extract
The Late Night Gourmet's Light Caramel Sauce
Whipped cream (canned makes a better coating)
Directions
1. Combine 2 cups cream, the milk, 1/2 cup sugar, and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat.
2. Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside.
3. Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about 5 minutes. (The mixture may separate slightly; if so, remove from 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 down against the surface to prevent a skin from forming. Chill in refrigerator for about 4 hours.
4. To assemble, spread 1/2 cup custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula.
5. Cut bananas crosswise into 1/2-inch-thick slices. Discard the ends.
6. Arrange enough banana slices in a tight, tiled pattern over custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup custard and enough bananas to cover, smoothing down the layer evenly.
NOTE: Emeril's pie is deeper, so there's a third layer.
7. Spread remaining custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight. NOTE: The recipe made enough to fill 2 pre-made pie crusts, so we have pies in stereo.
8. Use enough whipped cream to cover the the entire surface. Drizzle caramel sauce over the whipped cream. Refrigerate until ready to serve.
Fortunately, I didn’t have to guess about the recipe or the ingredients, since Emeril freely shares his recipes. The only thing I changed was that I made my own light caramel sauce, and I chose not to add the chocolate.
In making this recipe, I also did something that's unusual for me: I took a shortcut instead of making everything from scratch. I bought a box of cinnamon graham crackers to use as the crust, but I got bogged down with other things in my life, so I bought a pre-made crust. That, and the kids ate too many of them, and I didn't have enough.
The original recipe (which I linked above) includes instructions on how to make the whipped cream (which I skipped: another shortcut!), and links to his caramel sauce and chocolate sauce recipes.
Ingredients
4 cups half-and-half (the original recipe also breaks this down as heavy cream and whole milk)
1/2 cups plus 2 teaspoons granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch
Graham Cracker Crust
3 pounds (about 9) firm but ripe bananas
1/2 teaspoon pure vanilla extract
The Late Night Gourmet's Light Caramel Sauce
Whipped cream (canned makes a better coating)
Directions
1. Combine 2 cups cream, the milk, 1/2 cup sugar, and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat.
2. Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside.
3. Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about 5 minutes. (The mixture may separate slightly; if so, remove from 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 down against the surface to prevent a skin from forming. Chill in refrigerator for about 4 hours.
4. To assemble, spread 1/2 cup custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula.
5. Cut bananas crosswise into 1/2-inch-thick slices. Discard the ends.
6. Arrange enough banana slices in a tight, tiled pattern over custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup custard and enough bananas to cover, smoothing down the layer evenly.
NOTE: Emeril's pie is deeper, so there's a third layer.
7. Spread remaining custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight. NOTE: The recipe made enough to fill 2 pre-made pie crusts, so we have pies in stereo.
8. Use enough whipped cream to cover the the entire surface. Drizzle caramel sauce over the whipped cream. Refrigerate until ready to serve.
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