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+ servings

Bourbon Banana Cream Pie

With the addition of brown sugar, brown butter, cinnamon, and bourbon, this isn't your standard banana cream pie.


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


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.
NOTE: If you prefer to omit the alcohol, simply leave out the bourbon and increase the vanilla to 1 tablespoon. Substitute the bourbon in the whipped cream for vanilla.


Calories: 466kcal, Carbohydrates: 41g, Protein: 5g, Fat: 31g, Saturated Fat: 17g, Cholesterol: 177mg, Sodium: 152mg, Potassium: 199mg, Fiber: 1g, Sugar: 24g, Vitamin A: 1028IU, Vitamin C: 2mg, Calcium: 94mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.