Best 7 Kona Banana Cream Pie Recipes

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Indulge in the tropical delight of Kona banana cream pie, a harmonious blend of creamy custard filling, caramelized bananas, and a flaky, buttery crust. This tantalizing treat is a symphony of flavors and textures, sure to captivate your taste buds. Embark on a culinary journey as we unveil the secrets behind this Hawaiian-inspired masterpiece, providing you with step-by-step instructions for each essential component: the luscious custard filling, the caramelized banana topping, and the golden, flaky crust. Get ready to tantalize your taste buds and impress your loved ones with this irresistible dessert.

**Custard Filling**: Experience the velvety smoothness of homemade custard, crafted with a symphony of egg yolks, sugar, cornstarch, milk, and cream. Discover the art of tempering egg yolks to prevent curdling and achieve a flawless consistency.

**Caramelized Bananas**: Elevate ordinary bananas to culinary stardom with a caramelized makeover. Learn the technique of caramelizing bananas using butter, brown sugar, vanilla extract, and a dash of cinnamon, creating a topping that is both visually stunning and deliciously decadent.

**Flaky Crust**: Master the art of creating a flaky, golden crust that serves as the perfect foundation for this tropical delight. This recipe guides you through the process of making a classic pie crust using simple ingredients like flour, butter, sugar, and salt, ensuring a crispy and flavorful crust that complements the creamy filling and caramelized bananas.

Prepare to embark on a delightful culinary adventure as you recreate this iconic Hawaiian dessert in your own kitchen. Kona banana cream pie awaits your creative touch, promising an explosion of flavors and textures that will leave you and your loved ones craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

KONA MANGO CREAM PIE



Kona Mango Cream Pie image

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 13

2 cups sifted flour
1/2 cup macadamia nuts, crushed
1 cup cold butter or margarine (2 sticks)
8 ounces heavy cream
1 teaspoon sugar
1/2 teaspoon vanilla extract
One 8-ounce package cream cheese
2 envelopes gelatin
1 cup boiling water
1 cup sugar
1/4 teaspoon salt
4 tablespoons lemon juice
5 cups peeled and chopped firm, ripe mangoes

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Put the flour into a bowl. Add the nuts and mix together. Cut the butter into cubes and add it to the bowl. Using your hands, incorporate the butter into the flour and nuts. Then, press it into a 9- by 13-inch pan. Bake for 20 to 25 minutes. Allow the crust to cool to room temperature before adding the cream cheese filling.
  • For the filling: Add the heavy cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low, and then turn to high speed and mix until it forms stiff peaks. Set aside in a bowl.
  • Switch to the paddle attachment on your stand mixer. Add the cream cheese and beat until smooth, starting on low speed and increasing to high. Then, add the whipped cream to the bowl with the cream cheese and stir to incorporate. Spread it over the cooled crust and refrigerate for 1 hour.
  • For the topping: Sprinkle the gelatin into a bowl with 1 cup cold water. Whisk to dissolve the gelatin. Then add the boiling water, sugar and salt. Stir until the sugar is dissolved. Add the lemon juice and stir to combine. Then add the mangoes and chill for a few minutes until the gelatin begins to set. Pour the mango topping over the cream cheese and refrigerate until firm, about 2 hours.

KONA BANANA CREAM PIE



Kona Banana Cream Pie image

Make and share this Kona Banana Cream Pie recipe from Food.com.

Provided by Annacia

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup macadamia nuts
1/4 cup butter, melted
1 cup graham cracker crumbs
1 teaspoon vanilla
1/4 cup sugar
3/4 cup sugar
1 cup evaporated milk
5 tablespoons flour
1 egg, beaten with
1 teaspoon milk
1/4 teaspoon salt
1 teaspoon vanilla
1 cup coffee (use real Kona if you can get it!)
3 bananas

Steps:

  • Crust:.
  • Using the steel knife of a food processor, combine crust ingredients.
  • Press into a 9 inch pie plate. Bake at 375 degrees for 10 minutes.
  • Cool.
  • Filling:.
  • In a heavy-bottomed saucepan, stir together sugar, flour and salt.
  • Add coffee and evaporated milk.
  • Bring to a gentle boil, whisking frequently until mixture begins to thicken.
  • In a small bowl, beat egg, milk and vanilla. Add 1/4 cup of the hot mixture to bowl, stirring constantly.
  • Add egg mixture to the pan and stir constantly until mixture thickens.
  • Remove from heat and cool.
  • Slice 1 banana into bottom of prepared crust.
  • Pour half of cooled pudding mixture in crust, and top with another sliced banana and the remaining pudding.
  • Slice the last banana on top and spread with whipped cream topping.
  • Chill.

Nutrition Facts : Calories 334.1, Fat 13.2, SaturatedFat 6, Cholesterol 47.7, Sodium 217.7, Carbohydrate 50.8, Fiber 1.9, Sugar 34, Protein 5.1

BANANA CREAM PIE



Banana Cream Pie image

Provided by Food Network

Categories     dessert

Yield one 9-inch pie

Number Of Ingredients 22

Flaky Pie Dough for a 1-crust pie, below
2 1/2 cups milk
2/3 cup sugar
Pinch salt
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
2 large bananas, sliced
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose bleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
8 tablespoons (1 stick) cold unsalted butter
2 to 3 tablespoons cold water
2 1/2 cups (about 11 ounces) all-purpose bleached flour
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons (2 sticks) cold unsalted butter
4 to 6 tablespoons cold water

Steps:

  • Prepare and bake the crust.
  • To make the filling, combine 2 cups milk, sugar and salt in a non-reactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a non-reactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Fold the bananas into the cooled filling and spread it evenly in the cooled crust.
  • To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.
  • To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
  • To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible--about 15 pulses in all. Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
  • Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.

BANANA CREAM PIE



Banana Cream Pie image

Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium, firm bananas
Whipped cream, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

Nutrition Facts : Calories 338 calories, Fat 14g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

OLD-FASHIONED BANANA CREAM PIE



Old-Fashioned Banana Cream Pie image

This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. -Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

1 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1/2 teaspoon vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
2 medium firm bananas, sliced
Additional banana slices, optional

Steps:

  • In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.

Nutrition Facts : Calories 311 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

BANANA CREAM PIE I



Banana Cream Pie I image

Banana Cream Pie is one of the yummiest things on earth and this is a great one.

Provided by Ruby Pfeffer

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time 1h42m

Yield 8

Number Of Ingredients 9

¾ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 ¼ teaspoons vanilla extract
1 (9 inch) baked pastry shell, cooled
4 bananas, sliced

Steps:

  • In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  • Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g

BANANA CREAM PIE(COOK'S COUNTRY)



Banana Cream Pie(Cook's Country) image

Use all-yellow to lightly spotted, not green-topped or all-brown bananas for this recipe. Peel and slice the bananas just before using to help prevent browning. When straining the half-and-half in step 2, do not press on the bananas or the custard will turn gray as it sits. The pie can be made up to 24 hours in advance.**Prep-time includes cooling time for pudding and pie shell.

Provided by Coppercloud

Categories     Dessert

Time 35m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

5 ripe bananas
4 tablespoons unsalted butter
2 1/2 cups half-and-half
1/2 cup plus 2 tablespoons granulated sugar (3 1/2 ounces)
6 large egg yolks
1/4 teaspoon salt
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 pie crust, Pillsbury Just Unroll
2 tablespoons orange juice
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • 1. Peel 2 bananas and slice into 1/2-inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
  • 2. Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture-do not press on bananas-and whisk until incorporated; discard cooked bananas.
  • 3. Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until thickened to consistency of warm pudding (180 degrees), 4 to 6 minutes. Remove pan from heat; whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla. Transfer pastry cream to bowl, press greased parchment paper directly against surface, and let cool for about 1 hour.
  • 4. Meanwhile, roll pie dough into 12-inch round on lightly floured counter. Transfer to 9-inch pie plate, fold edge of dough under itself so edge of fold is flush with outer rim of plate, and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
  • 5. Line chilled pie shell with 12-inch square of aluminum foil, folding foil over edges of dough. Fill with pie weights and bake for 20 minutes. Carefully remove foil and weights, rotate plate, and continue baking until crust is golden brown, 7 to 11 minutes. Let cool to room temperature.
  • 6. Peel and slice remaining 3 bananas 1/4 inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.
  • 7. Using stand mixer fitted with whisk, heavy cream, confectioners' sugar, and remaining 1/2 teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours and up to 24 hours. Serve.

Tips and Conclusion

  • For the Perfect Crust: Use a combination of graham cracker crumbs and vanilla wafer crumbs for a delicious and sturdy crust. Don't over-mix the crust mixture, as this can make it tough. Press the crust mixture firmly into the pie plate to prevent cracking.
  • Achieving a Smooth and Creamy Filling: Use ripe bananas for the best flavor and texture in the filling. To ensure a smooth filling, blend the bananas until completely pureed. Cook the filling mixture over medium heat, stirring continuously, until it thickens. Allow the filling to cool slightly before pouring it into the crust to prevent cracking.
  • Whipped Cream Perfection: Use cold heavy cream and a chilled bowl for the best results when whipping the cream. Whip the cream until stiff peaks form, but be careful not to over-whip, as this can cause the cream to become grainy. Fold the whipped cream into the banana filling gently to maintain its airy texture.
  • Beautiful Presentation: To achieve a professional-looking pie, use a piping bag fitted with a star tip to create swirls of whipped cream on top of the pie. Garnish the pie with additional banana slices or shaved chocolate for an extra touch of elegance.
  • Chilling for Optimal Flavor: Refrigerate the pie for at least 4 hours, or overnight, before serving to allow the flavors to meld and the filling to set properly. This will result in a pie with the perfect balance of textures and flavors.

Conclusion

In conclusion, this Kona banana cream pie recipe offers a delightful combination of flavors and textures, making it a perfect dessert for any occasion. With its creamy banana filling, crunchy crust, and fluffy whipped cream topping, this pie is sure to impress your friends and family. By following these tips and paying attention to the details, you can create a stunning and delicious Kona banana cream pie that will be the highlight of your next gathering. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this delectable treat that is sure to become a favorite.

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