Why You’ll Love This Recipe
This pie perfectly balances rich, creamy texture with the subtle sophistication of bourbon. It’s easy to make using pantry staples, and there’s no complicated pastry work involved. The custard filling is smooth and luscious, with just enough bourbon to enhance the banana flavor beautifully. The combination of the crunchy crust, soft banana slices, and airy whipped topping makes each bite pure bliss. It’s a comforting, show-stopping dessert that’s perfect for holidays, dinner parties, or anytime you want a crowd-pleaser that feels a little bit fancy.
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Easy Bourbon Banana Cream Pie – A Silky, Southern-Inspired Classic with a Boozy Twist
- Total Time: 30 mins + chilling
- Yield: 8 servings
- Diet: Vegetarian
Description
This Easy Bourbon Banana Cream Pie is a luscious, no-fuss dessert featuring layers of fresh bananas, creamy vanilla custard infused with a hint of bourbon, and fluffy whipped cream — all nestled in a buttery graham cracker crust. A perfect mix of comfort and elegance!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
- For the Filling:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1/4 cup heavy cream
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 1–2 tbsp bourbon (to taste)
- 3 ripe bananas, sliced
- For the Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Caramel sauce and toasted pecans (optional, for garnish)
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes until lightly golden. Cool completely.
- Make the Filling: In a medium saucepan, whisk together egg yolks, sugar, and cornstarch. Gradually whisk in milk and heavy cream until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 5–7 minutes. Remove from heat and whisk in butter, vanilla, and bourbon.
- Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill for 30 minutes.
- Assemble the Pie: Arrange sliced bananas evenly over the cooled crust. Pour cooled custard over bananas and smooth the top. Refrigerate for at least 4 hours, or until fully set.
- Make the Whipped Topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over chilled pie.
- Serve: Garnish with caramel drizzle, toasted pecans, or banana slices just before serving.
Notes
- Substitute bourbon with rum or skip it entirely for a kid-friendly version.
- Use store-bought pie crust for an even quicker dessert.
- For a chocolate twist, sprinkle mini chocolate chips between the banana and custard layers.
- Best served chilled — refrigerate leftovers for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie crust: Use a pre-baked pie shell, graham cracker crust, or make your own from scratch for a buttery base that holds the creamy filling.
Ripe bananas: The star of the show. Use slightly overripe bananas for the best sweetness and texture.
Whole milk: Creates a rich and creamy custard base.
Heavy cream: Adds body and smoothness to the filling.
Egg yolks: Thicken the custard and make it velvety and rich.
Granulated sugar: Sweetens the filling perfectly without being overpowering.
Cornstarch: Ensures the custard sets up beautifully and remains smooth.
Salt: A pinch enhances and balances the sweetness.
Bourbon: Adds a warm, oaky depth that pairs perfectly with bananas and cream. I’ve tried this recipe with Maker’s Mark, and it worked great.
Unsalted butter: Adds richness and a silky finish to the custard.
Vanilla extract: Enhances the flavor and complements the bourbon’s caramel notes.
Whipped cream: Light and airy topping that balances the dense custard and adds a beautiful finish.
Toasted coconut or shaved chocolate (optional): For garnish and extra texture.
Directions
Start by baking your pie crust according to package or recipe instructions. Let it cool completely before adding the filling.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk and heavy cream, whisking until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble gently.
In a separate bowl, whisk the egg yolks. Slowly pour about ½ cup of the hot milk mixture into the yolks, whisking constantly to temper them. Pour the tempered yolks back into the saucepan and continue cooking for 2–3 minutes until the custard thickens. Remove from heat and stir in butter, vanilla extract, and bourbon until smooth.
Slice the bananas and layer them in the cooled pie crust. Pour the warm bourbon custard over the bananas, smoothing the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or until set.
Before serving, top with whipped cream and garnish with toasted coconut, shaved chocolate, or extra banana slices. Slice and enjoy your smooth, creamy, boozy masterpiece.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 8–10 people.
Prep time: 15 minutes
Cook time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 35 minutes
Storage/reheating
Store the pie covered in the refrigerator for up to 3 days. For best texture, add the whipped cream just before serving. Avoid freezing, as the custard may separate when thawed.
Variations and Customizations
Chocolate Bourbon Pie: Add ½ cup of melted dark chocolate to the custard for a rich, mocha-like twist.
Coconut Banana Cream Pie: Replace part of the milk with coconut milk and top with toasted coconut flakes.
Caramel Banana Bliss: Drizzle caramel sauce over the bananas before adding the custard for extra indulgence.
No-Bake Version: Use instant pudding mix combined with bourbon and whipped cream for a quick fix.
Nutty Banana Crunch: Sprinkle chopped pecans or walnuts between the banana layers for added crunch.
Bourbon-Free Option: Omit the bourbon and add a teaspoon of rum extract or extra vanilla for a family-friendly version.
Spiced Bourbon Pie: Add a pinch of cinnamon and nutmeg to the custard for cozy warmth.
Mini Pies: Make individual servings using small tart shells for parties or gatherings.
Whipped Cream Upgrade: Flavor your whipped cream with a splash of bourbon and powdered sugar for extra flair.
Peanut Butter Banana Cream Pie: Swirl a bit of peanut butter into the custard for a classic flavor pairing.
FAQs
Can I make this pie without bourbon?
Yes, simply leave it out or replace it with vanilla or rum extract.
How do I prevent the custard from curdling?
Whisk constantly over moderate heat and don’t boil it vigorously.
Can I use store-bought pudding mix instead?
Yes, for a quicker version, mix banana pudding with a tablespoon of bourbon.
Can I make this pie ahead of time?
Absolutely—make it a day in advance and keep it chilled until ready to serve.
What type of crust works best?
Graham cracker or traditional pastry crusts both work beautifully.
Can I use non-dairy milk?
Yes, full-fat coconut milk or almond milk works, though texture may vary slightly.
Can I use overripe bananas?
Yes, they add more sweetness and banana flavor to the pie.
How thick should the custard be before chilling?
It should coat the back of a spoon and feel thick like pudding.
What’s the best bourbon to use?
Any smooth, mid-range bourbon with caramel or vanilla notes—Maker’s Mark, Woodford Reserve, or Buffalo Trace—works well.
Can I freeze leftovers?
It’s not recommended; the custard may become watery after thawing.
Conclusion
Easy Bourbon Banana Cream Pie is the perfect dessert for when you want something classic with a grown-up twist. The smooth, creamy filling infused with bourbon adds depth and sophistication, while the fresh bananas and whipped cream keep it light and nostalgic. It’s elegant yet comforting—ideal for holidays, special dinners, or when you just want to treat yourself to something truly decadent. Once you taste this silky, boozy slice of heaven, you’ll find it hard not to go back for seconds.
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