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
KOPIKO MOCHA MUFFINS USING KOPIKO BROWN 3-1 COFFEE | Ep. 14 | Mortar & Pastry
This KOPIKO BROWN 3-1 Coffee Mix flavored muffins really brought out that mocha flavor that I really love! (that you will surely love as well!) It's very moist and soft and the chocolate chips really leveled up the rich coffee flavor plus the crunch from the almond slices on top. Perfect with tea or coffee too!
Hope you'll give this a try and let me know on the comment section what you think about it. Please also like and share this video and don't forget to subscribe for more recipe videos!
Ingredients:
1 1/2 cups all purpose flour
1/2 cup sugar
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 packs Kopiko Brown 3-1 Coffee Mix (twin pack)
1/2 cup water
1/2 cup oil
1 tbsp vinegar
2 eggs
1 tsp vanilla extract
Music ~ Beachfront Celebration - Latinesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Pie ( Chocolate Mocha Cream Pie, Home Made) / Cheryls Home Cooking
A quick and easy way to make a delicious pie,that your whole family will enjoy!
PLEASE check out ifood.tv/cheryls-home-cooking....Thanks for watching and as always......ENJOY!
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Ingredients
Graham cracker crust 1
Mocha cappuccino hazelnut spread/Nutella hazelnut spread
1 Cup (16 tbs)
Chocolate bars 2 , divided
Coffee powder 1 Teaspoon
Whipped topping 16 Ounce
Directions
MAKING
1. On a double boiler, place the mocha cappuccino hazelnut spread and melt.
2. Pour the hazelnut spread over the graham cracker crust and spread evenly. Set aside.
3. Into the same pan, break 1 chocolate bar and place into the double boiler. Add in the coffee powder and melt.
4. In a large bowl, add in the whipped cream and melted chocolate. Blend well with hand mixer.
5. Scrape out the whipped cream mixture into the pie and spread.
6. Chop the remaining chocolate bar and top the pie. Refrigerate for 60 minutes.
SERVING
7. Serve Chocolate pie for dessert.