Banana Cream Pie with Banana Crust and Caramel Drizzles

 

(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".