Easy Bourbon Banana Cream Pie Recipe
This Easy Bourbon Banana Cream Pie is a luscious dessert featuring a buttery graham cracker crust, layers of ripe bananas, and a rich bourbon-infused vanilla pudding filling, finished with a fluffy bourbon-sweetened whipped cream topping. Perfect for impressing guests or enjoying a comforting homemade treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 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)
Filling
- 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)
Topping
- 3/4 cup heavy cream (whipping cream, cold)
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Mix the crushed graham crackers with 6 tablespoons (85 grams) of melted butter until the texture resembles wet sand. Press the mixture evenly into a standard pie plate. Bake for 5 minutes, then set aside to cool completely.
- Make the pudding base: In a saucepan over medium heat, combine 2/3 cup sugar, 1/3 cup flour, and 1/4 teaspoon salt. Gradually whisk in the milk and continue cooking, stirring constantly, until the mixture thickens slightly and begins to simmer. Once simmering, cook for an additional 2 minutes, whisking constantly. Remove from heat.
- Temper the eggs and finish pudding: Gradually whisk 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 with the remaining hot mixture. Cook over low heat for 2 more minutes, stirring constantly. Remove from heat and whisk in the remaining 2 tablespoons (30 grams) butter, vanilla extract, and 2 tablespoons bourbon until smooth. Let pudding cool completely, whisking in a little extra milk if it becomes too thick.
- Assemble pie layers: Slice the bananas and layer them evenly over the cooled crust. Pour the cooled pudding mixture over the bananas. Cover and refrigerate for at least 1 hour to set.
- Prepare whipped cream: 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.
- Finish and serve: Spread the bourbon whipped cream over the pie. Sprinkle additional cookie crumbles on top for garnish. For easier slicing, chill the pie in the refrigerator an additional 20-30 minutes before serving.
Notes
- You can substitute graham crackers with vanilla wafers, ginger snaps, or digestive biscuits for the crust.
- If the pudding thickens too much while cooling, whisk in small amounts of milk to adjust texture.
- Using cold cream and a chilled bowl helps achieve better whipped cream volume.
- Refrigerate the pie well to ensure layers set properly before serving.
- Adjust bourbon quantity based on preference; omit for a non-alcoholic version.
Keywords: banana cream pie, bourbon dessert, bourbon banana pie, easy banana cream pie, bourbon whipped cream, graham cracker crust, homemade pie, southern dessert
