Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network
Ina's idea of a make-ahead dessert? Chocolate Banana Cream Pie!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Chocolate Banana Cream Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 7 hr 10 min (includes cooling and chilling times)
Active: 45 min
Yield: 8 servings
Ingredients
For the crust:
2 cups graham cracker crumbs (10 to 12 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the chocolate filling:
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk, scalded
7 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, diced
1 tablespoon coffee liqueur
1 teaspoon instant coffee powder
For the decoration:
2 large bananas, sliced
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Milk chocolate, for garnish
Directions
Preheat the oven to 350 degrees.
For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream.
Remove the pie from the pan, place it on a cake plate and serve.
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Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network
Chocolate Ambrosia Pie | incl. Mocha Ambrosia Pie | Easy No Bake Desserts
We've whipped up another delicious chocolate dessert, this time, two desserts. These easy no-bake pies go together pretty quickly with a minimum of work, but they do need to spend the night in the fridge, so plan accordingly. Choose from two different pie fillings and two different crusts. We guarantee you'll love them both!
Chocolate Ambrosia Pie
1 envelope, ¼ tsp, 7g, unflavored gelatin
¼ c,, 60ml, cold milk
1 cup, 226ml, hot milk (180°F, 82°C)
4 ounces, 113g, semi sweet chocolate
3 large egg yolks beaten well
⅔ cup, 77g, sugar
1 tsp, 5ml, vanilla
¼ tsp salt
1 cup, 226g, heavy whipping cream
Mocha Ambrosia Pie
1 envelope, ¼ tsp, 7g, unflavored gelatin
¼ c., 60ml, cold milk
1 cup, 226ml, hot milk (180°F, 82°C)
2 teaspoons instant espresso powder
4 ounces, 113g, semi sweet chocolate
3 large egg yolks beaten well
⅔ cup, 77g, sugar
1 tsp, 5ml, vanilla
¼ tsp salt
1 cup, 226g, heavy whipping cream
For both pies:
Combine gelatin & cold milk, soak for 1 min, then add hot milk (dissolve instant espresso in the hot milk before adding for the mocha pie). Chop or break the chocolate into pieces and add it to the hot milk and gelatin mixture allowing it to sit and melt. Whisk chocolate into mixture to completely combine. Beat egg yolks & sugar until thick and lemon colored. Add vanilla & salt. Whisk in the chocolate gelatin mixture. Beat slowly until thoroughly mixed. Place in refrigerator until consistency of very thick gravy, about 45 minutes to an hour.
Make your desired crust and press all but a quarter cup of the crumbs into the bottom of an 8x8 inch, 20x20cm, pan prepared with a parchment paper sling (see video). Whip cream to stiff peaks and fold into gelatin mixture. Pour over prepared crust. Top with a little reserved crust. Cover and refrigerate overnight.
Oreo Cookie Crust
26 Oreo sandwich cookies, pulverized
4 Tbsp, 56g, butter, melted
Chocolate Graham Cracker Crust
11 sheets, 175g, chocolate graham crackers, crushed
6 Tbsp, 90g, butter, melted
¼ cup, 57g, white sugar
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