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
Banana Cream Pie
How to make a delicious banana cream pie from scratch! A vanilla custard-like pudding over sliced bananas in a pastry pie crust with real whipped cream and sliced almonds. Simply delicious!
What you'll need:
3/4 cup sugar
1/4 cup cornstarch
1/4 tsp salt
3 egg yolks
2-1/2 cups whole milk, divided
2 Tbsp butter
1-1/2 tsp vailla
3 ripe bananas
1 pastry pie crust (how I make pastry pie crust: )
fresh whipped cream (how I make whipped cream: )
sliced almonds (optional)
Blind bake the pie crust for 10 minutes in a 425* oven or until edges are slightly browned. Be sure to weight or prick the bottom to prevent it from rising. Let cool completely.
In a large bowl, combine sugar, cornstarch, salt, egg yolks and 1/2 cup milk. Whisk to fully incorporate. In a large saucepan, heat the remaining 2 cups milk just to a boil over medium heat while stirring constantly. When just to a boil, slowly pour the heated milk into the egg mixture while whisking vigorously. When all the milk is whisked in, transfer mixture back to the saucepan. Heat over medium heat until thick and bubbly. Remove from heat and whisk in butter and vanilla. Continue to whisk until butter is all melted and fully incorporated. Let cool on the stovetop 45 minutes to an hour.
When pudding is semi-cooled, slice bananas into the pastry crust. Arrange in a single layer on the bottom. Pour pudding over top and refrigerate 4-6 hours. Top with fresh whipped cream and sliced almonds. Serve and enjoy!
Banana Cream Pie | Sally's Baking Recipes
Homemade banana cream pie is truly something special. The crust is buttery, the filling is luscious, and the bananas are beautifully tender.
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OLD SCHOOL BANANA CREAM PIE
2 egg yolks
2 whole eggs
1/4 tsp kosher salt
1/4 cup corn starch
1 1/4 cups granulated sugar
3 cups milk
1 tbsp vanilla extract
4 tbsp butter , unsalted
For the Whipped Cream Topping
2 cups heavy whipping cream 480mL
1/4 cup confectioners sugar 50g
2 tsp vanilla extract 10mL
For the Assembly
4 bananas sliced
.
For the Filling
Whisk together the two eggs and two egg yolks in a medium bowl then set aside.
Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in milk and whisk again to distribute all the dry ingredients. You don't want clumps!
Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.
Once mixture has thickened reduce heat to medium and continue stirring. Cook an additional 6 minutes. then remove from heat.
Time to temper the eggs! Slowly drizzle in a cup of the hot milk mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
Transfer to a large bowl, add vanilla and butter and stir until butter is all melted.
Cover surface with plastic and chill to bring down to room temperature.
For the Whipped Cream Topping:
Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks. I recommend making the whipped cream just before serving but you can do this in advance and chill the whole pie.
For the Assembly
Use a spatula to smooth a thin layer of the filling onto the bottom of your cooled pie shell.
Slice two to four bananas and cover bottom of pie with them.
Pour or spoon the filling into the baked pie shell consistency will depend on how much you chilled the filling. Smooth out, cover and refrigerate at least 4 hours.
Add the whipped cream to the top of the pie.
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Add more banana slices on top of the whipped cream just before serving.
The Best Banana Cream Pie | The Cooking Show
Farideh’s Banana Cream Pie is so easy to make that you don’t even have to turn on your oven. Featuring a crumbly Nilla Wafer crust, a creamy banana custard filling, and a homemade whipped cream and walnut topping, this no-bake pie is the perfect simple dessert.
Check out the recipe here:
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How to make: New York Banana Cream Pie
This Banana Cream Pie recipe starts has a homemade Nilla wafer crust, creamy pudding filling, sliced bananas and a delicious whipped topping. Perfection!
Grab the FULL recipe and a FREE printable recipe here: