Banana Cream Pie Day 2018 is on Friday, March 2, 2018: does anyone have a recipe for banana caramel pie?
Friday, March 2, 2018 is Banana Cream Pie Day 2018. Banana Cream Pie Recipe by Benny's Chop House Banana Cream Pie was voted the
A banana cream pie fulfills a great deal of requirements, all in one go. It's wonderful, sticky, crispy and soft, all at the exact same time. It's believed that Elvis was a large supporter of this pudding, which is reason sufficient to have Banana Cream Pie Day.
Although cream desserts have been around for centuries, banana lotion pie is a reasonably current innovation. Traditionally, these pies are made with a layer of smashed graham biscuits or digestion biscuits covered with chopped bananas and a custard loading. Some distributor prefer to place the bananas on the leading, and others like to caramelise them prior to adding them to the pie for an added hit of high-end.
This pie can be easy or difficult, according to the family recipe, but the excellent banana lotion pie needs to be finished off with whipped cream and then crushed pecans or pistachio nuts. Yum!
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 (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
1/2 teaspoon pure vanilla extract
Caramel Sauce, recipe follows
Chocolate Sauce, recipe follows
Shaved chocolate, for garnish
Confectioner's sugar, for garnish
Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.
Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the 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 the refrigerator for about 4 hours.
To assemble, spread 1/2 cup of the 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 the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.
Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.
Yield: 1 (9-inch) crust
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
Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving with the pie. (The sauce will thicken as it cools.)
Yield: generous 3/4 cup
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium, heat-proof bowl. Add the 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.
Prep Time: 2 hours
Inactive Prep Time: 8 hours
Cook Time: 10 minutes
Yield: 1 (9-inch pie), 10 servings
Does anyone have a recipe for banana cream pie?
Emeril's Banana Cream Pie
From chef and author Emeril Lagasse
Emeril's most requested pie recipe.
5 large egg yolks
1/4 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 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds of 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 with 1/2 teaspoon pure vanilla extract and 2 teaspoons granulated sugar
Caramel Drizzle Sauce
1 cup granulated sugar
1/4 cup water
1 cup heavy cream
1/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Directions for the Pie
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, 1 1/2 cups of the sugar, and the vanilla bean in a large heavy-bottom 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.
Preheat the oven to 350 degrees F. In a mixing bowl, combine the graham cracker crumbs, the remaining sugar and the 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.
Directions for the Caramel Sauce
1. In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
2. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.
Directions for the Chocolate Sauce
1. Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
2. Remove from the heat and let cool.
3. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.
1. 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 custard and the remaining banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown.
2. Cover with plastic wrap and chill for at least 4 hours.
3. To serve, cut pie into wedges and drizzle on the caramel sauce and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with confectioners sugar.
Yields: One 9-inch pie, 8 to 10 servings
Great recipe for caramel banana cream pie?