BANANA CREAM PIE, EMERIL STYLE

Steps:

• Make the pastry cream: -In a large saucepan, combine cream, milk, ½ cup sugar, and vanilla bean pod and seeds. -Bring to a slow boil, whisking frequently. Remove from heat. -In a medium bowl, whisk together egg yolks, eggs, cornstarch, and 1 cup sugar until lightened in color and texture. -Slowly whisk 1 cup of the hot cream mixture into the egg mixture. Do not stop whisking. -Then, slowly add the egg mixture to the hot cream mixture in the pan, whisking constantly. -Bring to a simmer, stirring constantly until the cream has thickened substantially, about 5 minutes. -Pour into a medium bowl. Allow to cool at room temperature about 30 minutes. -Cover with plastic wrap directly on the surface of the cream to prevent a skin from forming -Refrigerate for at least 4 hours and up to overnight. Make the crust. Preheat oven to 350 degrees F. -In a medium bowl, combine graham cracker crumbs, sugar, and butter. -Pour into a pie pan and press in firmly with your hands, going all the way up the sides. -Using a measuring cup press the bottom in very firmly. -Bake for 15-25 minutes until golden brown. Cool completely. Assemble the pie. -Remove the vanilla bean pod from the pastry cream. -Spread ½ cup pastry cream over the bottom of the cooled crust, smoothing into an even layer with a rubber spatula. -Cover with bananas in a circular pattern. Press down on the bananas firmly but gently. -Spread ¾ cup cream over the bananas, then cover with another layer of bananas and press down on them. -Spread another ¾ cup cream over this layer of bananas and layer remaining bananas over the top, leaving about ½ inch border. -Press down on bananas before topping with remaining cream. -Cover the bananas entirely with the cream or they will brown. -Cover the pie tightly with plastic wrap and refrigerate at least 4 hours and up to overnight.