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Emeril's Banana Cream Pie
CUSTARD FILLING
5
3
3
1
1
Large Egg yolks
/4 Cup Cornstarch
Cup Heavy cream −; (to 3 1/2 cups)
−1/2 Cup Sugar
Vanilla bean; split and scraped
PIE CRUST
3
1
1
1
3
Cup Graham cracker crumbs
/2 Cup Sugar
/2 Ripe banana; mashed
/4 Pound Unsalted butter − (1 stick); melted
Pound Bananas; cut crosswise
Into 1/2" slices
DRIZZLED TOPPINGS
3
1
/4 Cup Caramel sauce
Cup Chocolate sauce
WHIPPED CREAM TOPPING
Cup Heavy cream; whipped to stiff
Peaks
2
1
2
/2 Teaspoon Pure vanilla extract
Teaspoon Granulated sugar
GARNISHES
Shaved chocolate
Powdered sugar
Preheat oven to 350 degrees. 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
2
5 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,
Emeril's Banana Cream Pie
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