Does anyone have a recipe for banana caramel pie?
Banana Cream Pie with Caramel Drizzles and Chocolate Sauce There’re a few secrets necessary to successfully making this pie (which, incidentally, has been on the menu at Emeril’s since Day One, and continues to be one of our most requested desserts). First, the bananas, while ripe, need to be firm, so that they hold their shape when pushed into place. Second, the pastry cream needs to be very stiff, so that when sliced, the pie will not crumble or slide. It’s also important to cover the bananas completely with the last layer of pastry cream to prevent them from discoloring. And while at Emeril’s they pipe the whipped cream over each individual slice before serving, feel free to spread your whipped cream over the whole pie, if you’d prefer. 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 1 recipe Graham Cracker Crust, recipe follows 3 pounds
