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Thursday, November 4

Banana cream pie

Filling
Egg yolks
5
Cornstarch
¼ cup
Heavy cream
3 to 3 ½ cups
Sugar
1 ¼ cups
Vanilla bean, split and scraped
1
Bananas, cut crosswise in ½-inch slices
3 pounds
Crust
Graham cracker crumbs
3 cups
Banana, ripe, mashed
½
Sugar
¼ cup
Butter, unsalted, melted
8 tablespoons (1 stick)
Cream topping
Heavy cream
2 cups
Vanilla extract
½ teaspoon
Sugar
2 teaspoons
Caramel sauce
Sugar
1 cup
Water
¼ cup
Heavy cream
1 cup
Chocolate sauce
Half-and-half
¼ cup
Butter, unsalted
1 tablespoon
Semisweet chocolate chips
½ pound
Vanilla extract
¼ teaspoon
Chocolate, shaved
Powdered sugar
Custard
  1. In a mixing bowl, combine yolks, cornstarch, and 1 cup of heavy cream; whisk to blend well, and set aside.
  2. In a large, heavy saucepan over medium heat, combine 2 cups heavy cream, sugar, and vanilla bean.
  3. Whisk to dissolve sugar, and bring to a gently boil; approximately 10 minutes.
  4. Slowly add the egg mixture, whisking constantly until it thickens; approximately 5 minutes.
    Be forewarned: the mixture will break, which is to be expected. Beware of splatters!
  5. 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.
  6. Let pie cool completely at room temperature; once cooled, remove the vanilla bean.
  7. Pour into an electric mixer bowl fitted with a wire whip; beat at medium speed to combine the mixture.
    If it will not combine, warm another ½ cup heavy cream, and slowly add it to the mixture.
  8. Whip until you have a thick and creamy custard.
Crust
  1. Preheat oven to 350°F.
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and mashed banana; mix thoroughly.
  3. Add butter, and mix well.
  4. Press mixture into a 9-inch pie pan.
  5. Bake until golden; approximately 25 minutes.
  6. Remove the pie from the oven, and cool for approximately 10 minutes.
Caramel sauce
  1. In a small, heavy saucepan over high heat, combine sugar and water, and bring to a boil, stirring often.
  2. Cook, stirring, until the mixture is a deep caramel color, and has the consistency of a thin syrup; approximately 10 to 15 minutes.
  3. Remove from heat.
  4. Stir in cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup; approximately 2 minutes. Cool.
The sauce may be refrigerated until ready to use; allow it to reach room temperature before drizzling over the pie.

Note: The caramel burned slightly in my first attempt.

Chocolate sauce
  1. In a small, heavy saucepan over medium heat, combine half-and-half and butter.
  2. Heat the mixture until a thin paper-like skin forms on the surface; do NOT boil.
  3. Add the chocolate and vanilla; stir until the chocolate melts and the mixture is smooth.
  4. Remove from heat and let cool.
The sauce may be refrigerated for several days, but it must be returned to room temperature before serving.

Note: Perhaps use heavy cream instead. After the mixture cooled, the consistency was no longer smooth and sauce-like; instead, it took on a textured appearance.

Assembly
  1. Spread ½ cup of custard on the graham crust.
  2. Arrange 1/3 of the banana slices, crowding them close together over the custard.
  3. Spread 1 cup custard over the bananas.
  4. Arrange another 1/3 banana slices in a layer like the last.
  5. Spread on 1 cup custard.
  6. Arrange the remaining banana slices.
  7. Top with remaining custard, ensuring the bananas are completely covered.
  8. Cover with plastic wrap, and chill for at least 4 hours.
To serve
  1. Cut pie in wedges, and drizzle on 3/4-cup caramel and 1-cup chocolate sauces.
  2. Top with whipped cream and shaved chocolate.
  3. Dust with powdered sugar.
  4. Consume!
Notes:

  • There are two recipes I've attempted that made me swear 'only for love' would I prepare it again. This banana cream pie has joined the ranks. It's good—really good—but only recommended for the advanced and/or curious. Of course, know that if your pie doesn't appear picture perfect, it still tastes amazing!
  • When I found this, it claimed to be Emeril's recipe; however, I've since found the original from his website, which does not match. Based recipe: banana cream pie with caramel drizzles and chocolate sauce. What does this mean? Nothing, really. There's more than one way to create a pie, and 'it still tastes amazing'!
Recipe from Epicurious.com, which I'll assume they copied from Emeril Lagasse.

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