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Easy Bourbon Banana Cream Pie Recipe

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★★★★★

4.6 from 83 reviews

This Easy Bourbon Banana Cream Pie combines a buttery graham cracker crust with a smooth bourbon-infused vanilla pudding layered over ripe bananas, finished with a fluffy bourbon-spiked whipped cream topping. It’s a luscious dessert perfect for any occasion, offering the comforting flavors of banana cream pie with a subtle adult twist.

Ingredients

Scale

Crust

  • 1 ¾ cups finely crushed graham crackers (can substitute vanilla wafers, ginger snaps, or digestive biscuits)
  • 6 tablespoons (85 grams) unsalted butter, melted

Filling

  • 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

Whipped Cream Topping

  • 3/4 cup heavy cream (whipping cream), cold
  • 1 tablespoon white sugar
  • 1 tablespoon bourbon

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, stir the finely crushed graham crackers with 6 tablespoons of melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of a standard pie plate. Bake the crust for 5 minutes, then remove from the oven and allow to cool completely.
  2. Make the Pudding Base: In a medium saucepan over medium heat, whisk together 2/3 cup sugar, all-purpose flour, and salt. Gradually add the milk while whisking continuously. Cook the mixture, stirring constantly, until it slightly thickens and begins to simmer. Let it simmer gently for 2 more minutes while whisking.
  3. Temper the Egg Yolks: Slowly whisk about 1/4 cup of the hot milk mixture into the beaten egg yolks to temper them and prevent scrambling. Then, pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat for an additional 2 minutes, stirring constantly, until thickened. Remove from heat.
  4. Finish the Pudding: Off the heat, whisk in the remaining 2 tablespoons butter, vanilla extract, and 2 tablespoons bourbon until smooth. Let the pudding cool completely, whisking occasionally to maintain consistency. If the pudding thickens too much while cooling, whisk in a little extra milk to reach desired smoothness.
  5. Assemble the Pie: Arrange the sliced bananas evenly over the cooled baked crust. Pour and spread the cooled pudding mixture on top of the bananas. Cover and refrigerate for at least 1 hour to set.
  6. Prepare the Whipped Cream Topping: Ensure your heavy cream is very cold. For best results, place your mixing bowl over a larger bowl filled with ice. Whip the cream with 1 tablespoon sugar and 1 tablespoon bourbon until soft peaks form.
  7. Finish and Chill: Spread the bourbon whipped cream over the pudding layer. Sprinkle additional crushed graham crackers or cookie crumbles over the top for garnish. Chill the pie for another 20-30 minutes before slicing to make serving easier.

Notes

  • You can substitute the graham crackers with vanilla wafers, ginger snaps, or digestive biscuits for different flavor profiles.
  • Make sure the pudding cools completely before assembling the pie to avoid melting the whipped cream topping.
  • Bourbon adds a subtle warm flavor; adjust the amount according to your preference or omit it for a non-alcoholic version.
  • Keep the heavy cream cold to achieve the best whipped cream texture.
  • For easier slicing, chill the pie thoroughly before serving.

Keywords: banana cream pie, bourbon banana cream pie, bourbon pie, easy banana pie, creamy banana dessert, graham cracker crust, bourbon whipped cream

Find it online: https://recipeswithmia.com/easy-bourbon-banana-cream-pie-recipe/