Introduction

This Easy Bourbon Banana Cream Pie combines a buttery graham cracker crust with a rich, creamy bourbon-infused pudding and fresh bananas. Topped with boozy whipped cream and a sprinkle of cookie crumbs, it’s a delightful dessert perfect for any occasion.

A creamy pie with three layers sits in a clear glass pie dish placed on a white marbled surface textured like wood. The bottom crust is golden brown and crumbly, evenly pressed against the edges of the dish. Above the crust is a smooth, pale yellow custard layer that looks thick and rich. The top layer is a fluffy, white whipped cream spread thickly with soft peaks, sprinkled lightly with crushed golden brown crumbs. In the background, a small stack of white plates and silver forks are slightly out of focus, enhancing the homemade feel. 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). Mix the crushed cookie crumbs with 6 tablespoons (85 grams) of melted butter until the texture resembles wet sand. Press the mixture evenly into a standard pie plate and bake for 5 minutes. 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 until the mixture thickens slightly and begins to simmer. Cook for 2 more minutes, whisking continuously, then remove from heat.
Step 3: Gradually 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 stove.
Step 4: Whisk in the remaining 2 tablespoons of butter, vanilla extract, and 2 tablespoons bourbon until smooth. Let the pudding cool completely. If it becomes too thick, whisk in a little milk until desired consistency is reached.
Step 5: Slice the bananas and arrange them over the cooled crust. Pour the cooled pudding mixture over the bananas. Cover and chill in the refrigerator for at least 1 hour.
Step 6: For the whipped cream, make sure your cream is very cold. Whip the cream with 1 tablespoon sugar and 1 tablespoon bourbon until soft peaks form. If your kitchen is warm, try placing the mixing bowl over a larger bowl filled with ice for best results.
Step 7: Spread the whipped cream over the chilled pie and sprinkle with additional cookie crumbs. For easier slicing, chill the pie for another 20-30 minutes before serving.

Tips & Variations

Substitute the graham crackers with vanilla wafers, ginger snaps, or digestive biscuits for a different crust flavor.
If you prefer non-alcoholic, omit the bourbon and add a teaspoon of vanilla extract instead.
To keep bananas from browning, toss slices lightly in lemon juice before layering.
Use a hand mixer or stand mixer to whip the cream for best volume and texture.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the cream and pudding. When ready to serve again, let it sit at room temperature for 10-15 minutes for softer slices. Avoid freezing, as it can affect the texture of the creamy filling.

How to Serve

The image shows a close-up of a clear glass pie dish with a creamy pie that has one slice removed. The pie has three visible layers: a bottom crumbly golden brown crust, a thick middle layer of smooth pale yellow cream, and a top layer of fluffy white whipped cream spread with soft, uneven peaks. Crumbled bits of golden crust are scattered on top of the whipped cream. The dish sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be assembled a day ahead and stored in the refrigerator. Just add the whipped cream topping before serving for the freshest appearance.

What can I use instead of bourbon?

You can substitute bourbon with vanilla extract for a non-alcoholic version, or try other flavored liqueurs like rum or brandy to change the flavor profile.