Easy Bourbon Banana Cream Pie

Is there a most decadent dessert out there than banana cream pie?

There is, of course… Boozy banana cream pie.

I think that’s about all.


  • 1 ¾ cup of finely crushed graham crackers
  • 1 stick of butter (melted)
  • 2/3 cup of white sugar (plus 1 tablespoon)
  • 1/3 cup of all-purpose flour
  • ¼ tsp. of salt
  • 2 cups of milk (2% or whole milk preferred)
  • 3 egg yolks (beaten)
  • 2 tsp. of vanilla extract
  • 3 tbsp. of bourbon (divided)
  • 4-5 ripe bananas (sliced)
  • 3/4 cup of heavy cream (whipping cream)


  1. Set your oven temperature to 350 degrees. When you combine 6 (85g) tablespoons of crushed cookie crumbs with melted butter, the mixture should resemble wet sand. It should be baked for 5 minutes in a regular baking dish. Allow to cool completely before use.
  2. Add 2/3 cup sugar, 1/3 cup flour, and 1/4 teaspoon salt to a saucepan and bring to a boil. Whisk the milk into the pot while it warms up over medium heat. When the liquid thickens and simmers, continue heating it over medium heat while stirring regularly. Simmer for 2 more minutes, constantly whisking, until the sauce thickens. Remove the pan from the stovetop and set it down.
  3. Egg yolks and the hot mixture should be whisked together, with a quarter cup of hot mixture being added gradually. Cook for an additional 2 minutes on low heat, stirring constantly. Turn off the stove and remove the mixture. Add the remaining 30 grams of butter, 2 teaspoons of vanilla, and 2 tablespoons of bourbon and whisk until smooth. Once it has cooled, remove the pudding from the fridge and serve it. If the pudding thickens too much as it cools, add a small amount of milk at a time to thin it down.
  4. Add some banana slices to the cold crust. Cover and refrigerate in the refrigerator for an hour before serving.
  5. Make sure your cream is cool before whipping it up into whipped cream! Using an ice cube tray to keep the mixing bowl cool in a hot summer kitchen is a good idea (this will help the cream whip up nicely). Mix 1 tablespoon sugar and 1 teaspoon bourbon, whip the cream until it forms peaks, and then fold in the whipped cream.
  6. Add extra cookie crumbs and whipped cream to the pie before serving. Slice the pie more easily after chilling in the refrigerator for 20-30 minutes.

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