Easy Bourbon Banana Cream Pie
User Reviews
5
Easy Bourbon Banana Cream Pie
Description
This pie's foundation is a baked crumb crust made from crushed graham crackers combined with melted butter, pressed into a pie plate and lightly baked to firm up. The filling is a cooked pudding made by gradually heating a mixture of sugar, flour, and milk until thickened, then tempered with beaten egg yolks and cooked slightly more to set. Butter, vanilla, and bourbon are incorporated at the end to add richness and flavor. Once cooled, the pudding is layered with sliced ripe bananas in the crust, creating a creamy and fruity dessert.
The texture offers a crisp base supporting a smooth, custard-like filling punctuated by soft banana slices. The bourbon adds a gentle warmth enhancing the vanilla and fruit elements. This pie can be served chilled, making it a pleasing choice for dessert when a cold creamy texture is desired.
Ingredients
- 1 ¾ cups graham crackers can substitute vanilla wafers, ginger snaps, or digestive biscuits, finely crushed
- 1 tick butter (8 tablespoons or 115 grams melted; divided)
- 2/3 cup white sugar (plus 1 tablespoon)
- 1/3 cup all-purpose flour
- ¼ tsp salt
- 2 cups milk (2% or whole milk preferred)
- 3 egg beaten, yolk
- 2 teaspoons vanilla extract
- 3 tablespoons bourbon (divided)
- 4-5 banana sliced, ripe
- 3/4 cup heavy cream (whipping cream)
Instructions
- Preheat oven to 350 degrees. Stir crushed cookie crumbs with 6 tablespoons (85 grams) of melted butter until the texture resembles wet sand. Press the mixture into a standard pie plate and bake for 5 minutes. Set aside to cool completely.
- In a saucepan, combine 2/3 cup sugar, 1/3 cup flour and 1/4 teaspoon salt. Place the pan over medium heat, and gradually whisk in the milk. Continue to heat up the mixture over medium heat, stirring constantly, until it's thickened slightly and begins to simmer. Once simmering, cook another 2 more minutes, whisking constantly. Remove the pan from the burner.
- Gradually whisk 1/4 cup of the hot mixture into the beaten egg yolks, and then whisk the egg yolk mixture to the rest of the hot mixture. Cook over low heat for 2 more minutes, and remember to keep stirring! Remove the mixture from the stove. Whisk in the last 2 tablespoons (30 grams) butter, vanilla, and 2 tablespoons bourbon until the mixture is smooth. Let the pudding cool completely. If the pudding gets too thick as it cools, whisk in a bit more milk (a little at a time) until you reach the desired consistency.
- Slice the bananas into the cooled baked crust. Top with the cooled pudding mixture, and cover and chill in the refrigerator for an hour.
- For the whipped cream, make sure that your cream is cold! If you're in a hot summer kitchen, try placing the mixing bowl over a larger bowl filled with ice (this will help the cream whip up nicely). Whip the cream with 1 tablespoon sugar and 1 tablespoon bourbon until peaks begin to form.
- Top the pie with whipped cream and sprinkle with more cookie crumbles! For easier slicing, chill the pie in the refrigerator for another 20-30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 112mg | 37% |
| Sodium | 267mg | 11% |
| Potassium | 283mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 90mg | 9% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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