Name: Easy Bourbon Banana Cream Pie Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 ¾ cups finely crushed graham crackers (can substitute vanilla wafers, ginger snaps, or digestive biscuits); 6 tablespoons (85 grams) unsalted butter, melted; 2/3 cup white sugar (plus 1 tablespoon for whipped cream); 1/3 cup all-purpose flour; ¼ teaspoon salt; 2 cups milk (2% or whole milk preferred); 3 egg yolks, beaten; 2 teaspoons vanilla extract; 2 tablespoons bourbon (for pudding); 4-5 ripe bananas, sliced; 2 tablespoons unsalted butter (remaining from the stick), softened; 3/4 cup heavy cream (whipping cream), cold; 1 tablespoon white sugar; 1 tablespoon bourbon

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Introduction

Easy Bourbon Banana Cream Pie is a delightful twist on a classic dessert, combining rich banana cream with a hint of bourbon for extra warmth and depth. This pie features a buttery graham cracker crust, smooth pudding filling, and fluffy bourbon-spiked whipped cream, making it perfect for any occasion.

A pie with three layers is shown: the bottom layer is a golden brown crumb crust, the middle layer is a creamy pale yellow filling, and the top layer is a thick, fluffy white meringue that covers the pie unevenly with some peaks and valleys. Golden brown crumbs are sprinkled on top of the meringue. One slice is missing from the pie, showing the cross-section clearly. Nearby, a white plate with a single slice of the pie is placed, with a silver fork resting on it. Next to it, there is a stack of three white plates with three silver forks on top. The scene is set on a white marbled surface. 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 teaspoon 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, stir the crushed cookie crumbs with 6 tablespoons (85 grams) of melted butter until the mixture resembles wet sand. Press the mixture evenly into a standard pie plate. Bake for 5 minutes, then set aside to cool completely.
Step 2: In a saucepan, combine 2/3 cup sugar, flour, and salt. Place over medium heat and gradually whisk in the milk. Stir constantly as the mixture heats, thickens slightly, and begins to simmer. Continue cooking and whisking for 2 more minutes, then remove from heat.
Step 3: Slowly whisk 1/4 cup of the hot mixture into the beaten egg yolks to temper them. Then whisk the egg yolk mixture back into the saucepan. Return to low heat and cook for 2 more minutes, stirring constantly. Remove from the stove and stir in the remaining 2 tablespoons (30 grams) butter, vanilla extract, and 2 tablespoons bourbon until smooth. Allow the pudding to cool completely, whisking in a little milk if it becomes too thick.
Step 4: Arrange the sliced bananas evenly over the cooled crust. Pour the cooled pudding on top. Cover the pie and chill in the refrigerator for one hour.
Step 5: For the whipped cream, ensure the cream is cold. (If your kitchen is warm, place your mixing bowl over a larger ice-filled bowl for best results.) Whip the cream with 1 tablespoon sugar and 1 tablespoon bourbon until soft peaks form.
Step 6: Spread the bourbon whipped cream over the chilled pie and sprinkle with extra cookie crumbs. For cleaner slices, chill the pie another 20-30 minutes before serving.

Tips & Variations

Substitute the graham cracker crust with crushed vanilla wafers or ginger snaps for a different flavor profile.
If you prefer a non-alcoholic version, omit the bourbon and add a little extra vanilla extract instead.
For firmer pudding, chill it uncovered to prevent sweating before adding to the pie.
Use ripe but firm bananas to avoid mushy layers in the pie.
Garnish with toasted nuts or shaved chocolate for added texture and decoration.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crust will start to soften after a day, so it’s best enjoyed fresh. When reheating, avoid microwave heating as the whipped cream will deflate; serve chilled or at room temperature instead.

How to Serve

The image shows a pie with three visible layers in a clear glass pie dish on a white marbled surface. The bottom crust is thick, golden-brown, and crumbly, evenly lining the edge of the dish. The middle layer is smooth and creamy pale yellow, covering the crust fully. The top layer consists of fluffy white whipped cream spread unevenly across the surface, sprinkled with light brown biscuit crumbs. Nearby, two round brown biscuits rest on the surface, and stacked white plates with floral designs hold four silver forks on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, you can prepare the pie a day in advance. Just be sure to cover it well and refrigerate. Add the whipped cream topping just before serving for the best texture.

What type of bourbon works best?

A smooth, mellow bourbon works well as it adds warmth without overpowering the delicate banana and cream flavors. Choose one you enjoy sipping for the best overall taste.