Print

Easy Bourbon Banana Cream Pie Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

This Easy Bourbon Banana Cream Pie features a crisp graham cracker crust, luscious bourbon-infused vanilla pudding, ripe banana slices, and a fluffy bourbon-spiked whipped cream topping. Perfectly balanced with the warmth of bourbon and creamy textures, this pie is a delightful treat that’s easy to prepare and sure to impress.

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)

Pudding 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: 2 tablespoons for pudding, 1 tablespoon for whipped cream)
  • 4–5 ripe bananas (sliced)

Whipped Cream Topping

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

Instructions

  1. Prepare the crust: Preheat oven to 350°F (175°C). Stir crushed graham cracker 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. Remove from oven and set aside to cool completely.
  2. 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 stirring constantly until the mixture thickens slightly and begins to simmer. Cook for an additional 2 minutes while stirring.
  3. Incorporate egg yolks: Gradually 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 with the remaining hot mixture. Cook over low heat for 2 more minutes, stirring constantly to prevent curdling.
  4. Finish the pudding: Remove from heat and whisk 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 small amount of milk if it thickens too much during cooling.
  5. Assemble the pie: Slice the bananas and layer them evenly over the cooled crust. Pour the cooled pudding mixture over the bananas, spreading it smoothly. Cover the pie and chill in the refrigerator for at least one hour to set.
  6. Prepare the whipped cream: Ensure the heavy cream is cold. In a chilled mixing bowl (placed over a larger bowl of ice if necessary), whip the cream with 1 tablespoon sugar and 1 tablespoon bourbon until soft peaks form.
  7. Finish and serve: Spread the bourbon whipped cream on top of the chilled pudding layer. Sprinkle with additional cookie crumbles for garnish. For easier slicing and best texture, chill the pie an additional 20-30 minutes before serving.

Notes

  • Use ripe bananas for best flavor and texture.
  • Adjust bourbon quantity according to preference; reduce or omit for a non-alcoholic version.
  • For a gluten-free option, use gluten-free cookies for the crust.
  • Ensure cream is cold before whipping for optimal fluffiness.
  • Store leftover pie covered in the refrigerator for up to 3 days.

Keywords: Banana Cream Pie, Bourbon Pie, Easy Banana Pie, Bourbon Banana Cream, Cream Pie Dessert

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