posted by lgskis 10-17-98 10:06 AM
Emeril's cookbook 'Emeril's New New Orleans Cooking'
Banana Cream Pie with Banana Crust and Caramel Drizzles
1 Banana Piecrust (recipe follows)
3 cups heavy cream, in all
1 small vanilla bean, split and scraped
1 tablespoon unsalted butter
3/4 cup cornstarch
2 1/2 cups sugar
1/2 teaspoon salt
5 large egg yolks
4 ripe bananas
3/4 cup Caramel Drizzle Sauce (recipe follows)
2 cups heavy cream whipped with 1/2 teaspoon vanilla and 2 teaspoons sugar
Shaved Chocolate
Prepare Banana Piecrust and allow it to cool completely.
Heat 2 cups of the cream in a large saucepan over high heat. Stir in the paste scraped from inside the vanilla bean and the butter, and bring to a simmer.
Meanwhile, in a small bowl, combine the remaining 1 cup cream with the cornstarch and stir until thoroughly
blended and smooth. When the mixture in the saucepan begins to boil, stream in the cream/cornstarch mixture,
whisking constantly until all is thoroughly incorporated. Remove from heat.
In a bowl combine the sugar and salt, and whisk this dry mixture vigorously into the saucepan until the cream is
thick and the dry ingredients are thoroughly incorporated.
Over low heat, whisk in the egg yolks one at a time. Remove from the heat and whish the pastry cream until smooth and creamy.
Peel bananas and cut them crosswise into 1/4 inch slices. Spread about 1/3 of the pastry cream in the piecrust and
arrange 1/2 of the banana slices over the cream.
Spread on another 1/3 of the pastry cream and arrange the remaining banana slices over that. Cover with the remaining pastry cream and smooth out the top. Refrigerate for at least two hours or until firm.
About 20 minutes before serving, prepare the Caramel Drizzle sauce.
To serve, cut the pie into wedges and drizzle on the warm Caramel Drizzle sauce. Top with the whipped cream and shaved chocolate.
Banana Piecrust
2 cups graham cracker crumbs
1/4 cup light brown sugar
8 tablespoons unsalted butter, at room temp
1 very ripe banana, mashed
Preheat the over to 375 degrees.
In a bowl cream the ingredients together with your hands. Press the mixture into a 9 inch pie pan and bake until
brown, about 15 minutes.
Remove from the oven and allow to cool complete before filling.
Caramel Drizzle Sauce
1 cup sugar
1/4 cup water
1 cup heavy cream
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 about 10 to 15 minutes. Turn off heat.
Stir in the cream, turn the heat back on to high, and boil the suace for about 2 minutes. Remove from the heat. Use immediately.