Kona Banana Cream Pie
Indulge in the tropical decadence of Kona Banana Cream Pie, a luxurious fusion of creamy custard, ripe bananas, and coconut-infused goodness. This easy-to-make dessert starts with a buttery crust crafted from crushed coconut cookies, perfectly baked to a golden crisp. The silky vanilla custard, made with whole milk and heavy cream, is layered over fresh banana slices for a heavenly blend of flavors. Topped with fluffy whipped cream and optional toasted coconut flakes for a touch of crunch, this pie is the ultimate treat for banana cream pie enthusiasts. With its island-inspired ingredients and simple preparation, this dessert is a show-stopping choice for any gathering or a special indulgence at home.
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Recipe Information
Ingredients
- 2 cups Coconut cookies (crushed)
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Sugar
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 Egg yolks
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1.5 teaspoons Vanilla extract
- 3 Ripe bananas (sliced)
- 1 cup Heavy cream (for topping)
- 2 tablespoons Powdered sugar (for whipped cream)
- 0.25 cup Toasted coconut flakes (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the crushed coconut cookies, melted butter, and sugar. Mix until well combined and the texture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust for 10 minutes or until lightly golden. Remove from the oven and let it cool completely.
In a medium saucepan, heat the milk and heavy cream over medium heat until warm but not boiling.
In a medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale in color.
Temper the egg yolks by gradually adding the warm milk mixture a little at a time while whisking constantly.
Pour the tempered mixture back into the saucepan and cook over medium heat, whisking constantly, until the custard thickens (about 5-7 minutes). Be careful not to allow it to boil.
Remove the custard from the heat and stir in the vanilla extract. Let it cool slightly.
Arrange the banana slices evenly over the cooled crust.
Pour the warm custard over the bananas, spreading it out evenly. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until fully set.
In a mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form to create the whipped cream topping.
Spread or pipe the whipped cream over the chilled custard pie.
Garnish with toasted coconut flakes, if desired, and serve chilled.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 38.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 120 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 390 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
