Here’s a delicious Kona Banana Cream Pie—a creamy, coffee-kissed twist on the classic dessert 🍌☕🥧
🧾 Ingredients
For the crust:
- 1½ cups crushed graham crackers
- ⅓ cup melted butter
- 2 tbsp sugar
For the filling:
- 2 cups milk
- ½ cup sugar
- 3 tbsp cornstarch
- 3 egg yolks
- 2 tbsp butter
- 1 tsp vanilla extract
- 1–2 tsp strong brewed Kona coffee (or any strong coffee)
- 2–3 ripe bananas (sliced)
For topping:
- 1 cup heavy cream
- 2 tbsp sugar
- ½ tsp vanilla
- Optional: chocolate shavings or toasted coconut
👩🍳 Instructions
1. Make the crust
- Mix graham cracker crumbs, sugar, and melted butter
- Press into a pie dish
- Bake at 180°C (350°F) for 8–10 minutes, then cool
2. Prepare the custard filling
- In a saucepan, heat milk until warm
- In a bowl, whisk sugar, cornstarch, and egg yolks
- Slowly pour warm milk into the egg mixture while whisking
- Return to heat and cook until thick
- Remove from heat, stir in butter, vanilla, and Kona coffee
3. Assemble
- Layer sliced bananas over the crust
- Pour warm custard on top
- Smooth and let cool
4. Chill
- Refrigerate for at least 3–4 hours until set
5. Add topping
- Whip cream with sugar and vanilla
- Spread or pipe over the pie
- Garnish with chocolate or coconut
✨ Tips
- Use ripe but firm bananas (not mushy)
- Add a little extra coffee for a stronger flavor
- Chill well for clean slices
🍽️ What makes it special
The hint of Kona coffee adds a rich, slightly bold flavor that balances the sweetness of banana and cream—making it taste more “gourmet” than a regular banana cream pie.
If you want, I can give you a no-bake version or a faster 15-minute shortcut recipe 👀
