Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa

Ina's idea of a make-ahead dessert? Chocolate Banana Cream Pie! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3kEGc3k Subscribe to Food Network ▶ http://foodtv.com/YouTube 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #ChocolateBananaCreamPie Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=zGeGtUCzNZU