(for the pie)
5 large egg yolks
3/4 cup cornstarch
3 to 3 1/2 cups heavy cream
2 cups granulated sugar
1 vanilla bean, split and scraped
3 cups graham cracker crumbs
1/2 ripe banana, mashed
8 T unsalted butter, melted
3 lbs. cut crosswise into 1/2" slices
(for the caramel sauce)
1 cup sugar
1/2 cup water
1 cup heavy cream
(for the topping)
2 cups heavy cream whipped to stiff peaks with
1/2 t pure vanilla extract and
2 t granulated sugar
[how to make]
(for the pie)
*Combine the egg yolks, cornstarch, and 1 cup of the heavy cream in a small bowl and whisk to blend well. Set aside.
*Combine the remaining 2 cups cream, 1 1/2 cups of the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat.
*Whisk to dissolve the sugar and bring it to a gentle boil, about 10 minutes.
*Slowly add the egg yolk mixtures, whisking constantly until it thickens, about 5 minutes.
*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 1/2 cup heavy cream and slowly add it to the mixture.)
*Whip until you have a thick and creamy custard.
*Preheat the oven to 350 degrees.
*Combine the graham cracker crumbs, the remaining 1/2 cup sugar, and the mashed banana in a large mixing bowl.
*Thoroughly mix together.
*Add the butter and mix well.
*Press the mixture into a 9" pie pan and bake until browned, about 25 minutes.
*Let cool for about 10 minutes.
(for the caramel sauce)
*In a saucepan, combine the sugar and water, and bring it to a boil, stirring often.
*Cook, stirring occasionally, until the mixture is a deep nutty-brown color and the consistency of thin syrup, for 10 to 15 minutes. Turn off the heat.
*Stir in the cream, turn the heat back on to high, and boil the sauce for about 2 minutes.
*Remove from the heat. Use immediately.
(for the assembly)
*Spread about 1/2 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 custard and the remaining 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.
*To serve, cut the pie into wedges and drizzle on the caramel sauce.
*Top with the whipped cream and shaved chocolate.
- makes one 9" pie -
Note: I found this recipe in "Emeril's New New Orleans Cooking".
Labels: Banana Cream Pie recipe, caramel sauce recipe, pie recipe
