BANANA CREAM PIE with caramel and chocolate drizzles

Banana Cream Pie with Caramel Drizzles and Chocolate Sauce

This is a classic Emeril's recipe that has been on the menu since day one. It continues to be one of the most popular desserts. There are a few secrets to making this pie, but we're sharing them with you so that you can enjoy it at home.

• Prep Time: 1 hour
• Total Time: 8 hours
• Yield: Makes one 9-inch pie; serves 10

Ingredients

• 4 cups heavy cream
• 1 1/2 cups whole milk
• 1 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, peeled and cut crosswise into 1/2-inch-thick slices
• 1/2 teaspoon pure vanilla extract
• Caramel Sauce
• Chocolate Sauce
• Shaved chocolate, for garnish
• Confectioners' sugar, for garnish
• Fresh mint, for garnish

Directions

• 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.
• Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside.
• 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.
• 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. Arrange enough banana slices (not quite one-third) 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. For the third layer, spread 3/4 cup of custard over bananas and top with remaining bananas, starting 1 inch from outer edge and working toward center. Spread 1 cup custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
• In a medium bowl, whip remaining 2 cups heavy cream until soft peaks form. Add remaining 2 teaspoons sugar and vanilla extract and continue to whip until stiff peaks form.
• Remove pie from refrigerator. With a sharp knife dipped in hot water, cut pie into 10 equal slices. Transfer slices to dessert plates. Fill a pastry bag with whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)
• Drizzle each slice with caramel and chocolate sauces, sprinkle with chocolate shavings and confectioners' sugar, garnish with fresh mint, and serve.

Graham Cracker Crust

• Yield: One 9-inch crust

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 4 tablespoons unsalted butter, melted

Directions

• Preheat oven to 350.
• Combine graham cracker crumbs and sugar in a medium bowl and mix well. Add butter and mix well. Press mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press crust tightly into pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.

Caramel Sauce

• Yield: A generous 3/4 cup

Ingredients

• 3/4 cup sugar
• 2 tablespoons water
• 1/2 teaspoon fresh lemon juice
• 1/2 cup heavy cream
• 2 tablespoons to 1/4 cup whole milk

Directions

• Combine sugar, water, and lemon juice in a medium heavy saucepan over medium-high heat. Cook, stirring, until sugar dissolves. Let boil without stirring until mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add cream, whisk to combine, and remove from heat. Add milk, 2 tablespoons at a time, until desired consistency is reached. Remove from heat and cool to room temperature before serving with pie. (The sauce will thicken as it cools.)

Chocolate Sauce

• Yield: 1 1/2 cups

Ingredients

• 1/2 cup half-and-half
• 1 tablespoon unsalted butter
• 1/2 pound semisweet chocolate chips
• 1/2 teaspoon pure vanilla extract

Directions

• Scald half-and-half and butter in a small heavy saucepan over medium heat. Remove from heat.
• Place chocolate and vanilla in a medium heat-proof bowl. Add hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)