Too hot to bake, but love your desserts? Here is a no-bake option perfect for those hot-hot August days (or whenever you need a quick and tasty treat). The combination of coconut, banana, and hazelnut in Maui Madness coffee adds depth and dimension to a classic banana cream pie. Top it off with coffee toasted coconut flakes and you have a sure-fire summertime crowd pleaser! Enjoy!
• 1/2 cup of Maui Madness coffee
• About 5 bananas
• 1 tablespoon of vanilla extract
• 1 and 1/2 cups of milk¹
• 1/2 cup of sugar
• 1/2 cup of flour
• 1/2 cup of unsalted butter
• 9-inch pie crust²
• Whipped cream (optional for garnish)
• Toasted coffee coated coconut flakes for garnish³
1) Cut the butter into small pieces and set aside for it to soften.
2) Combine milk and coffee and heat it until scalded.¹
3) To make your filling combine flour, sugar, and eggs in a saucepan. Mix over medium heat until well combined and light yellow in color.
4) Next add the scalded milk mixture in slowly, heating over a medium flame, and stirring constantly. Once it thickens remove from the heat (about 5 minutes). Continue stirring until it cools slightly.
5) Add in the vanilla and butter. Stir until fully combined. Cover with plastic wrap and set aside to cool.
6) Complete your pie by first adding a layer of sliced bananas to the bottom of the piecrust. Next, cover the banana layer with your filling. Chill in the refrigerator for at least 4 hours.
7) Once your pie has set, add whipped cream, more bananas, and/or toasted coconut flakes to the top. For this recipe, I soaked my coconut flakes in Maui Madness coffee and used the air fryer to toast them.³ I then garnished the pie with banana slices, coffee coated coconut flakes and whipped cream dollops. Feel free to use your imagination, and please share your result with us!
8) Serve soon after garnishing so that your bananas stay fresh. Store any uneaten pie in the refrigerator.
¹Scalded milk is heated to about 180F. If you do not have a thermometer handy, remove the milk from the flame when it begins to let off steam and form bubbles.
²I am using a premade graham cracker crust for this recipe, vanilla wafer and shortbread are also great options.
³To prepare air-fried toasted coffee coated coconut flakes, fill a plastic bag with about 1/2 cup of Maui Madness coffee and the coconut. Allow the flakes to marinate for at least 2 hours. Strain the liquid from the flakes. Line the basket of the air fryer with perforated parchment paper and place one layer of flakes on the paper. For a 1.5-quart air-fryer, toast your flakes for 8 minutes at 360 F (4 minutes on each side). Remove from the air-fryer and allow the flakes to come to room temperature. This will enable them to crisp. Once cooled use them as a topping for your coffee banana cream pie.