A delightful twist on the classic banana cream pie, featuring a hint of coffee for an extra layer of flavor.
Combine the graham cracker crumbs and melted butter in a food processor until well mixed.
Ensure the crumbs are evenly coated with butter for a cohesive crust.
Press the mixture into a 9-inch pie plate, covering the bottom and sides evenly.
Use the back of a spoon to press the crust firmly for a solid base.
Bake the crust in a preheated oven at 375°F for 10 minutes, then let it cool.
Allow the crust to cool completely before adding the filling to prevent sogginess.
In a saucepan, mix sugar, flour, and salt. Gradually add coffee and evaporated milk, whisking constantly.
Whisk continuously to avoid lumps in the mixture.
Cook over medium heat until the mixture thickens, then remove from heat.
The mixture should coat the back of a spoon when ready.
In a bowl, beat the eggs, milk, and vanilla. Gradually add a small amount of the hot mixture to temper the eggs.
Adding the hot mixture slowly prevents the eggs from curdling.
Return the tempered egg mixture to the saucepan and cook until thickened.
Stir constantly to achieve a smooth consistency.
Slice one banana and arrange it on the bottom of the cooled crust.
Ensure the banana slices are evenly distributed for consistent flavor.
Pour half of the filling over the banana slices, then add another sliced banana on top.
Smooth the filling with a spatula for an even layer.
Top with the remaining filling, then slice the last banana and arrange on top.
Arrange the banana slices decoratively for a pleasing presentation.
Spread whipped cream over the top and chill the pie in the refrigerator for at least 2 hours before serving.
Chilling allows the flavors to meld and the filling to set properly.
Serve slices of the pie chilled and enjoy!
For an extra touch, garnish with a sprinkle of cocoa powder or coffee grounds.
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