Name: Easy Bourbon Banana Cream Pie Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 ¾ cups finely crushed graham crackers (can substitute vanilla wafers, ginger snaps, or digestive biscuits); 1 stick butter (8 tablespoons or 115 grams, melted; divided); 2/3 cup white sugar (plus 1 tablespoon for whipped cream); 1/3 cup all-purpose flour; ¼ tsp salt; 2 cups milk (2% or whole milk preferred); 3 egg yolks (beaten); 2 teaspoons vanilla extract; 3 tablespoons bourbon (divided); 4-5 ripe bananas (sliced); 3/4 cup heavy cream (whipping cream, cold)

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Introduction

Easy Bourbon Banana Cream Pie combines the sweetness of ripe bananas with a rich, boozy vanilla custard in a buttery graham cracker crust. This delightful dessert is creamy, flavorful, and perfect for any occasion when you want to impress with minimal effort.

This image shows a close-up of a three-layered pie in a clear glass pie dish. The bottom layer is a crumbly golden brown crust that lines the dish evenly. The middle layer looks smooth and creamy with a pale yellow color, slightly visible under the next layer. The top layer is a thick, fluffy white cream spread unevenly with soft peaks and swirls, sprinkled with small crumbled golden bits across the surface. The pie sits on a rustic wooden table with a slightly blurred stack of white plates and forks in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups finely crushed graham crackers (can substitute vanilla wafers, ginger snaps, or digestive biscuits)
1 stick butter (8 tablespoons or 115 grams melted; divided)
2/3 cup white sugar (plus 1 tablespoon)
1/3 cup all-purpose flour
¼ tsp salt
2 cups milk (2% or whole milk preferred)
3 egg yolks (beaten)
2 teaspoons vanilla extract
3 tablespoons bourbon (divided)
4-5 ripe bananas (sliced)
3/4 cup heavy cream (whipping cream)

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a bowl, mix the crushed cookie crumbs with 6 tablespoons of melted butter until the texture resembles wet sand. Press this mixture evenly into a standard pie plate and bake for 5 minutes. Remove from the oven and set aside to cool completely.
Step 2: In a saucepan, combine 2/3 cup sugar, flour, and salt. Gradually whisk in the milk over medium heat, stirring constantly until the mixture thickens and begins to simmer. Continue cooking and whisking for 2 more minutes, then remove from heat.
Step 3: Slowly whisk about 1/4 cup of the hot milk mixture into the beaten egg yolks to temper them. Then whisk the egg yolk mixture back into the saucepan. Cook over low heat for 2 minutes, stirring constantly. Remove from heat and whisk in the remaining 2 tablespoons of butter, vanilla extract, and 2 tablespoons bourbon until smooth. Let the pudding cool completely, whisking in small amounts of milk if it thickens too much.
Step 4: Slice the bananas and arrange them evenly over the cooled crust. Pour the cooled pudding mixture on top. Cover the pie and chill in the refrigerator for at least one hour.
Step 5: Ensure the heavy cream is well chilled. For best results, place the mixing bowl over a larger bowl filled with ice. Whip the cream with 1 tablespoon sugar and 1 tablespoon bourbon until soft peaks form.
Step 6: Spread the whipped cream over the chilled pie and sprinkle with additional cookie crumbs if desired. For easier slicing, chill the pie for another 20-30 minutes before serving.

Tips & Variations

Use firm, ripe bananas to avoid a mushy texture in the pie.
For a non-alcoholic version, omit the bourbon and add 1 teaspoon of vanilla extract instead.
Substitute crushed vanilla wafers or ginger snaps for the crust to add different flavors.
Chill all ingredients, especially the heavy cream and bowls, to help the cream whip quickly and hold its shape.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat slightly, allow the pie to sit at room temperature for 15 minutes. It’s best served chilled as the cream and custard are delicate and can lose texture if heated. If the crust softens over time, placing the pie on a chilled plate can help maintain crispness.

How to Serve

The image shows a close-up of a slice taken from a pie in a clear glass pie dish on a white marbled surface. The pie has three main layers visible: a bottom layer of golden brown crumbly crust, a thick middle layer of smooth pale yellow filling, and a top layer of fluffy white whipped cream sprinkled with light brown crumbled bits. The texture contrasts between the crumbly crust, creamy filling, and soft whipped cream are clear. The lighting highlights the pie's soft and creamy textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this pie?

It’s best to use fresh, ripe bananas as frozen bananas can release excess moisture and make the crust soggy.

How do I make sure the custard doesn’t curdle when cooking?

Temper the egg yolks by slowly whisking in some hot milk before adding them back to the pan. Stir constantly over low heat and avoid boiling to keep the custard smooth.