Upcoming Events

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CANO & PhotoNOLA…

Jan 17 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

Clarence John…

Jan 17 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

David Hansen's Garden…

Jan 17, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Exhibition to feature…

Jan 17 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Historic New Orleans…

Jan 17 - Apr 9, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Rashaad Newsome:…

Jan 17 - Feb 12, 2017
New Orleans-born artist Rashaad Newsome returns for this interdisciplinary… more

Saenger Theatre…

Jan 17 - 22, 2017
Experience the phenomenon of Grammy and Tony Award Winning Disney's The Lion… more

Singer/Songerwriter…

Jan 17, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Comedy Gold hosted by…

Jan 18, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Conversation with…

Jan 18 - 18, 2017
A conversation between Mickalene Thomas and Dr. Mia Bagneris, Assistant… more

The Historic Carver…

Jan 18 - 18, 2017
Join us at the Historic Carver Theater for the  Midweek Jazz … more

The Maison Presents -…

Jan 18 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

Heart of the House

Jan 19, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Lilith in Loa…

Jan 19, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

Thursdays at Twilight…

Jan 19 - 19, 2017
This very popular series with an array of musicians and Mint Juleps will begin… more

Happier Hour Wine…

Jan 20 - Jun 30, 2017
Each week, we feature several wines from around the world along with small… more

Maple Leaf Bar…

Jan 20 - 20, 2017
Join us at the Maple Leaf Bar for The Wild Magnolia's Big Chief Bo Dollis Jr's… more

Rashaad Newsome:…

Jan 20 - 20, 2017
New Orleans-born artist Rashaad Newsome returns for this interdisciplinary… more

Shen Yun Chinese…

Jan 20 - 21, 2017
A Gift from Heaven IN ANCIENT TIMES, China was known as the Land of the… more

Backyard Grooves

Jan 21, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

CANO & PhotoNOLA…

Jan 17 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more
OVG Guide Widget 1

Emeril's Banana Cream Pie with Caramel Drizzles and Chocolate Sauce

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

Ingredients:

• 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
• 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, for serving, recipe follows
• Chocolate Sauce, for serving, recipe follows
• Shaved chocolate, for garnish
• Confectioners' sugar, for garnish
• Fresh mint, for garnish

Method of Preparation:
There are a few secrets necessary to make this pie successfully. 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. At Emeril's, we pipe the whipped cream over each individual slice before serving, but feel free to spread your whipped cream over the whole pie (which, incidentally, has been on the menu at Emeril's since day one, and continues to be one of our most requested desserts).

Combine 2 cups cream, the milk, 1/2 cup sugar, and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat.

Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside.

Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about 5 minutes. (The mixture may separate slightly; if so, remove from 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 refrigerator for about 4 hours.

To assemble, spread 1/2 cup 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 custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over bananas and top with remaining bananas, starting 1 inch from outer edge and working toward center. Spread 1 cup custard evenly over bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.

In a medium bowl, whip remaining 2 cups heavy cream until soft peaks form. Add remaining 2 teaspoons sugar and vanilla extract and continue to whip until stiff peaks form.

Remove pie from refrigerator. With a sharp knife dipped in hot water, cut pie into 10 equal slices. Transfer slices to dessert plates. Fill a pastry bag with whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)

Drizzle each slice with caramel and chocolate sauces, sprinkle with chocolate shavings and confectioners' sugar, garnish with fresh mint, and serve.

Makes one 9-inch pie; serves 10


Graham Cracker Crust
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

Ingredients:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 4 tablespoons unsalted butter, melted

Method of Preparation:

Preheat oven to 350.

Combine graham cracker crumbs and sugar in a medium bowl and mix well. Add butter and mix well. Press mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press crust tightly into pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.

Makes one 9-inch crust


Caramel Sauce
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

Ingredients:
• 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

Method of Preparation:

Combine sugar, water, and lemon juice in a medium heavy saucepan over medium-high heat. Cook, stirring, until sugar dissolves. Let boil without stirring until mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add cream, whisk to combine, and remove from heat. Add milk, 2 tablespoons at a time, until desired consistency is reached. Remove from heat and cool to room temperature before serving with pie. (The sauce will thicken as it cools.)

Makes a generous 3/4 cup

Chocolate Sauce
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

Ingredients:

• 1/2 cup half-and-half
• 1 tablespoon unsalted butter
• 1/2 pound semisweet chocolate chips
• 1/2 teaspoon pure vanilla extract

Method of Preparation: Scald half-and-half and butter in a small heavy saucepan over medium heat. Remove from heat.

Place chocolate and vanilla in a medium heat-proof bowl. Add 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.)

Makes 1 1/2 cups

Emeril's Banana Creme Pie