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Recipe for :

Emeril's Banana Cream Pie

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


5 large egg yolks
3/4 cup cornstarch
3 to 3 1/2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split and scraped
3 cups graham cracker crumbs
1/2 cup sugar
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2 inch slices
3/4 cup caramel sauce
1 cup chocolate sauce
2 cups heavy cream whipped to stiff peaks
1/2 teaspoon pure vanilla extract
2 teaspoons granulated sugar
Shaved chocolate
Powdered sugar


Preheat oven to 350º.

To prepare custard filling:

  • In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.
  • Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
  • 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.
  • 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.

To prepare pie crust:

  • In a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well.
  • Press the mixture into a 9-inch pie pan.
  • Bake until browned, about 25 minutes.
  • Remove the pan from the oven and cool, for about 10 minutes.

To assemble:

  • 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 of the custard and the 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 serve with a drizzle of caramel and chocolate sauce.
  • Top with the whipped cream and shaved chocolate.
  • Sprinkle with powdered sugar.

Makes 1 x 9inch pie

Shirley Cline