Last week, I went to New Orleans for the first time. A few days and a couple pounds later, I regretfully had to return home.
One of the dessert highlights was this banana cream pie from Emeril's. (Okay, not this particular pie, which was photographed by flickr user something.from.nancy. But it looked just like that for a very short time.)
What made this so good is that it didn't try to get too fancy. Graham cracker crust, bananas in a creamy filling, whipped cream, a drizzle of caramel sauce, and some chocolate shavings. I was a little dubious at first about that chocolate—would it taint the delicate flavors of the banana and cream? Nope. The thinly shaved chocolate added just a light, pleasant accent without turning the whole dish into a chocolate-banana pie.
Even after appetizer, drink, and an entree, I had no trouble finishing a pretty decent size piece of pie. So, fine, I admit that isn't all that unusual for me, but really I didn't even consider stopping when I felt full. Every last bite of that pie was going down the old, well, pie hole.
I have to say, the entire dinner at Emeril's was great. You never quite know what you're going to get with a celebrity chef restaurant, but this one lived up to the hype.