Ingredients 5 Large Egg Yolks 1/4 Cup Cornstarch 3 1/2 Cups Heavy Cream 1 1/2 Cups Sugar 1 Vanilla Bean, split and scraped 1 Graham Cracker Crust Per Package Recipe, baked and cooled 3 Pounds Bananas, cut crosswise,1/2 slices 1 Cup Heavy Cream With 1/2 Tsp Vanilla and 2 Tsps Sugar, whipped
Instructions 1. In a mixing bowl, combine the egg yolks, cornstarch and 1 cup of the heavy cream. Whisk to blend well. Set aside. 2. Combine 2 cups cream, 1 cup sugar and the vanilla bean in a large, heavy-bottom saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. 3. 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. 4. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixture fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm the remaining 1/2 cup of heavy cream and slowly add it to the mixture. Whip until you have a thick and cream custard. 5. Spread about 1/2 cup of the custard on the cooled crust. Arrange about 1/3 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 slices over the custard. Repeat with 1 cup custard and remaining bananas. Top with remaining custard, covering the bananas completely to prevent them from turning brown. 6. Whip the two cups of heavy cream with vanilla and sugar til stiff. Top pie with whipped cream and decorate with shaved chocolate, if desired.
Description Involved to make but wonderful
Servings
8
Notes I am not a great fan of Emeril's recipes as I find there is almost always some small error. I have replaced his recipe for the crust which included mashed banana because I found it made the crust very hard. Also, his original crust recipe made such a thick crust that it was difficult to fit the filling into the pie plate. I have also eliminated his caramel and chocolate sauce that he used on this pie as I thought that was just too, too much. This is quite involved but it has been said that it is the best pie "ever".
Source Emeril
Comments