Description
If you think classic banana cream pie is the pinnacle of comfort desserts, wait until you taste its spirited cousin. This bourbon-infused version is silky, rich, and absolutely made for celebrations—or for treating yourself on an ordinary Tuesday.
Ingredients
Scale
- 1 ¾ cups finely crushed graham crackers (Feel free to swap in vanilla wafers, gingersnaps, or digestive biscuits.)
- 1 stick butter, melted (8 tablespoons / 115 g, divided)
- 2/3 cup white sugar (plus an extra tablespoon)
- 1/3 cup all-purpose flour
- ¼ teaspoon salt
- 2 cups milk (whole or 2% gives the best texture)
- 3 egg yolks, lightly beaten
- 2 teaspoons vanilla extract
- 3 tablespoons bourbon, divided
- 4–5 ripe bananas, sliced
- 3/4 cup heavy whipping cream
Instructions
- Prepare the crust.
- Set your oven to 350°F. Combine the crushed cookies and 6 tablespoons of the melted butter until the mixture holds together and feels like damp sand. Press it firmly into a standard pie dish and bake for about 5 minutes. Let the crust cool completely before filling.
- Start the pudding.
- In a medium saucepan, whisk together the 2/3 cup sugar, flour, and salt. Place the pan over medium heat and gradually stream in the milk, whisking the entire time. Continue cooking while stirring constantly until the mixture thickens slightly and begins to bubble. Once it reaches a gentle simmer, let it cook for 2 more minutes, still whisking, then remove the pan from the heat.
- Temper the egg yolks.
- Scoop about 1/4 cup of the hot mixture and slowly whisk it into the beaten egg yolks to warm them up without scrambling. Pour this warmed yolk mixture back into the saucepan and return everything to low heat. Cook for another 2 minutes, stirring nonstop. Remove from heat and whisk in the remaining 2 tablespoons of butter, the vanilla, and 2 tablespoons of bourbon until smooth and glossy. Allow the pudding to cool completely. If it thickens too much as it cools, loosen it with a splash of milk.
- Assemble the pie.
- Lay the banana slices over the cooled crust. Spread the cooled pudding over the bananas, smoothing it to the edges. Cover and refrigerate for at least 1 hour to set.
- Make the whipped topping.
- For best results, use very cold cream. If your kitchen is warm, place your mixing bowl over an ice bath to keep everything chilly. Beat the heavy cream with the remaining tablespoon of sugar and 1 tablespoon of bourbon until soft, fluffy peaks form.
- Finish and chill.
- Pile the whipped cream on top of the pie and shower it with extra cookie crumbs. For the cleanest slices, refrigerate the pie for an additional 20–30 minutes before serving.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Desserts
Nutrition
- Calories: 374 kcal
- Sugar: 25 g
- Sodium: 267 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 112 mg