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In my travels through America, there is no place that makes pies like the Deep South. I think the easy pace and gracious hospitality practiced there for generations has developed some of the most wonderful desserts. Right at the top of my list are cream pies: chocolate cream pie, coconut cream pie (which I have a wonderful recipe for), and banana cream pie. My file of restaurant recipes would not be complete without at least one pie.

So I am heading starting to head west on my current trip, and am presently in Memphis, Tennessee. The Mississippi River is just ahead, and beyond that, the country stretches out endlessly. No one can drive through Memphis without stopping by to look at Graceland, and remember Elvis, as much a part of our history as these beautiful old buildings along the Mississippi River. After a long day, I am happy to stop at McEwen’s on Monroe to have a great glass of wine and a wonderful dinner. The dinner is made truly memorable with a slice of their banana cream pie. The crust is heavenly, and should be allowed to sit overnight to develop the flavor, for even the crust has some banana in it. I cannot recommend too strongly that everyone should try this, one of my favorite restaurant recipes. The pie can be topped with whipped cream, but it is wonderful as it is.

Banana Cream Pie, serves 8

Crust
2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/4 cup mashed banana
1/4 cup (1/2 stick) unsalted butter, melted

Filling
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 large egg yolks
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract

5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices

Set oven at 350?F. Mix graham cracker crumbs, sugar, and mashed banana together for crust. Add unsalted butter, stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes.
Bake crust until set and pale golden, about 15 minutes. Cool completely.

Whisk sugar, cornstarch, and salt in saucepan. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.
Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set, at least 8 hours and up to 1 day.

Take some time to enjoy the people and the d?cor of McEwen’s on Monroe. It is a family venture, and the decorations are slightly offbeat with some very interesting antiques. I would suggest coming for dinner in order to enjoy the atmosphere, have some wonderful wine, and enjoy some of their new restaurant recipes. I am not a knowledgeable about wine, but the staff here truly loves their collection and will give you advice. On any drive across country, I would highly recommend a detour in Memphis to come here and relax, and perhaps find more restaurant recipes as good as the one above.

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