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
Nigella's Delicious Plum Crumble | Nigellissima
Nigella Lawson takes you through her recipe for a plum crumble, with an Italian twist...
Nigellissima Season 1 Episode 3.
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Blueberry Pie
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Description:
In this video, raw food chef and author Jennifer Cornbleet shows you how to make wholesome raw desserts you can enjoy without guilt and creates a delectable raw Blueberry Pie recipe from her popular book Raw Food Made Easy for 1 or 2 People.
Do you long for childhood desserts, but stay away from them because of the fat and sugar they usually contain? In this video, Jennifer demonstrates how to make a raw Blueberry pie that's as tasty as any you might have had as a child, but much better for you.
A raw blueberry pie is not low-cal or fat-free, but unlike its traditional counterpart, it is loaded with nutrients. For example, the crust contains no processed white flour or butter. Instead, Jenny shows you to make wholesome almond flour that can also be used to make wonderful raw cookies.
Not only is the crust healthful, it's easy to prepare...much easier than a traditional crust. As you'll discover, it's not necessary to roll out the dough. Jennifer shows you how to press your crust mixture into the pan so that it's ready for filling in no time.
Next, Jennifer shows you her techniques for making a rich and flavorful fruit filling. Her fruit of choice is blueberry, but she talks about other filling alternatives, and explains the differences between using fresh and frozen fruits.
What comes next may surprise you. Jennifer shares the secret for using soaked dates to sweeten and thicken your filling. Then come the finishing touches -- a little citrus, another handful of fresh berries -- and the filling is ready to meet its crust.
The hardest part of this recipe is the final step. You'll need to refrigerate your masterpiece for 2-4 hours to allow the filling to sit. (Be patient!)
This recipe will work for fruit pies made with cherries, peaches, or blackberries. It's one of Jennifer's attitude of gratitude favorites that make her appreciate to be able to indulge in healthy versions of beloved desserts that she's adored since childhood.
Blueberry Pie
Raw blueberry pie
raw desserts
raw pudding
jenny cornbleet
jennifer cornbleet
raw food
raw recipes
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