Bourbon Banana Cream Pie
Banana cream pie with a fun boozy twist!
It’s March 14th, 3.14, Pi(e) Day!
And you know this is one fake holiday that I’m sure to remember. Because it’s a day that’s supposed to be about math, but somehow has become all about pie, and that is a holiday I can get behind.
Today I’m celebrating with this favorite, my twist on the classic. This bourbon banana cream pie with vanilla wafer cookie crust has been in my archives for a few years and this seemed like just the occasion for an update and revisit.
Or maybe I just really had a craving.
This pie was actually inspired by my trip to Austin four years ago for a blogging conference. While there I enjoyed an exclusive after-hours tour of the famous Franklin Barbecue, and though the brisket was incredible, it was the bourbon banana pudding pie listed on the piece of brown paper taped to a wall that served as their menu that stuck with me.
I couldn’t get that idea— bourbon + banana pudding + pie— out of my head. So I decided to make one myself.
Aside from a vanilla wafer crust, this is not your average banana cream pie. It started with the suggestion of bourbon and snowballed from there. I shook things up with brown sugar, brown butter, and a dash of cinnamon. And there’s enough bourbon that it’s a noticeable and wonderfully smoky presence.
Unfortunately, that also means there’s enough booze in the pie that it might not be the best kid-friendly dessert. But hey, that’s just more pie for you, right?
I thought it was a fantastic pie, until a slice the next day blew me away. It just keeps getting better! The only trick is getting it to last that long.
baking tip:Tempering Eggs
Tempering eggs is a critical step in making a traditional custard. It slowly brings the temperature of the eggs up as they’re cooked. Heat them too quickly and you’ll end up with scrambled eggs.
How it’s done is you heat a milk mixture just until it starts steaming and tiny bubbles form at the edges, and then add it in a slow steady stream to the eggs while whisking constantly. After they are combined, you can return the mixture to the stove and continue cooking until thickened. Some eggs may still form lumps as they cook, so straining the mixture before freezing will leave your custard silky smooth.
Bourbon Banana Cream Pie
Ingredients
For the crust:
- 3 cups vanilla wafers (150 grams)
- 1/4 cup unsalted butter, melted (56 grams)
For the pastry cream:
- 1/4 cup unsalted butter (56 grams)
- 2 cups whole milk (500 ml)
- 1/2 cup brown sugar (106 grams)
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 6 large egg yolks
- 1/4 cup cornstarch (78 grams)
- 1 teaspoon vanilla extract
- 2-4 tablespoons bourbon whiskey , to your taste
For the whipped topping and assembly:
- 2 cups heavy whipping cream (500 ml)
- 2 tablespoons sugar
- 1 tablespoon bourbon
- 2-3 large bananas
Instructions
To make the crust:
- Preheat oven to 350 degrees.
- Pulse the vanilla wafers in a food processor until they are crumbs. Add the melted butter and pulse until combined.
- Press the mixture into an 9-inch pie dish. Bake until golden brown, 12-15 minutes. Let cool.
To make the pastry cream:
- In a small saucepan, melt the butter over medium low heat. Continue to cook, stirring occasionally until the butter turns light brown in color. Set aside to cool.
- In a medium saucepan, heat the milk, sugar, cinnamon and salt until steaming, stirring to dissolve the sugar. Meanwhile, whisk together the egg yolks and cornstarch in a large bowl. Slowly add the hot milk mixture while whisking constantly.
- Pour the mixture back into the saucepan and return to medium heat. While whisking continuously, cook until the custard thickens, about 5 minutes. Remove from heat and add the vanilla and bourbon. Whisk in the browned butter.
- Pass the pastry cream through a mesh strainer to remove any lumps and chill completely in the fridge for at least 2 hours and up to 5 days. Once chilled it will be very thick.
Assembling the pie:
- Whip the heavy cream to soft peaks. Slowly add the sugar and bourbon and whip to stiff peaks. Gently fold half of the whipped cream into the banana pastry cream.
- Spread a thin layer of pastry cream over the bottom of the pie crust. Add a layer of sliced bananas and then cover with the remaining pastry cream. Top with remaining whipped cream. Let chill for at least 1 hour in the fridge or overnight for best flavor. If desired, top with more banana slices right before serving.
Nutrition
Note: This recipe was originally published June 2013. Photos have been updated.
Tools for this recipe
22 Comments on “Bourbon Banana Cream Pie”
Awesome photos from Austin! I wish we could have spent some time hanging out 🙂 Also, that pie looks SO fabulous. Breakfast, anyone??
Gosh This is such a cute pie! I could eat the whole thing for dinner. You guy had such a great time at blogher, I am jealous>_<
I practically DID eat the whole thing for dinner! 😉
This does sound delicious! Nice to hear you had a great time in Austin!
I love that your recap focuses on what you did and doesn’t read like an infomercial for brands. Great photos of the family!
Thanks Kalyn! That’s the nice thing about not being sponsored, I guess. 🙂
Bourbons and bananas? Forget it. That little pie dish is wayyyyy too cute. I had such a great time walking the streets of Austin with you, and taking the pedi cab that broke down too, and sharing a few goals along the way. You are obviously such a talent, but I’m grateful to also call you a friend! XOXOXO
Thanks so much Heidi! You are so good about lifting those around you, your attitude and energy are contagious. So blessed to know you! Had a blast with you in Austin. When are we going back? 😉
Great recap, Annalise! It was a fantastic weekend and I’m glad you wasted no time getting the recipe together for the bourbon- banana cream pie. Looks amazing. I want to do another trip to Austin as well!
Thanks Kelley! You would love this pie, if only I could give you a slice. Thanks for being a partner in crime last weekend, had so much fun with you!
Your pie looks divine!
Thank you!! 🙂
What a great re-cap, Annalise. I love all of your photos and your recipe looks amazing! I am so glad we got to see each other last weekend. I had so much fun catching up with you and introducing you to Peter. Now, I just need to get Peter to come to SLC so we can have a BIG Utah food blogging friends get-together! Hugs from Texas!
Thanks Flavia! It was so good to see you Peter. And I definitely thing y’all need to come visit us in Utah! 🙂 xoxo
Vanilla wafers, banana, bourbon… what’s not to like about this? This recipe sounds divine! I love everything banana and I’m going to try this for sure! Thank you so much for sharing your experience in Austin Annalise. I’ve never traveled for a food conference and it sounds like a blast! It’s inspiring me to go to one 🙂
Banana cream pie is amazing plain, but it must be out of this world with the added bourbon!
Annalise,
I just found your blog a few months ago and I have to say that everything I’ve baked has been amazing! I actually tried to find the Franklin banana bourbon pudding pie recipe but I managed to stubble upon your recipe instead. I’m so happy I did – this pie was absolutely fantastic and a real crowd pleaser. My boyfriend and I are huge fans of Franklin’s pie but this one was just as good although slightly different (Franklin’s recipe incorporates the banana into the custard).
The pie was great the first evening but much, much better over the next few days. Keep up the fantastic work! I plan on making your chocolate coffee layered cake next. 🙂
Newb question! I don’t have a metal seive, how vital is that step? Is it to catch any egg white chunkies? I’ve never made a cooked custard before.
Yes, it’s to strain out any possible cooked egg clumps. You can skip the step without too much of a difference, I would bet.
Oh my goodness! I made this today for Thanksgiving and it was a big hit! thank you for the inspiration and recipe.
Fabulous pie! Love the bourbon addition, I’m sure it’s a real treat. 🙂
Is the sugar in the whipped cream confectioners or granulated?