Bourbon Banana Cream Pie is dreamy. It’s your classic banana cream pie spiked with bourbon. This pie has a traditional blind baked crust, with a bourbon vanilla cream filling, fresh bananas and homemade whipped cream.
- 1 crust, prepared and blind baked
- 2–3 medium bananas
For the pudding:
- 2 cups whole milk
- ½ cup sweetened condensed milk
- 3 large egg yolks
- ¼ cup flour, sifted
- ½ cup granulated sugar
- 1 teaspoon vanilla bean paste
- 2 tablespoons bourbon
For the topping:
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
For the caramelized bananas (optional)
- 1 medium banana, sliced
- 2 tablespoons of light brown sugar
- Prepare your favorite pie crust and blind bake it. Cool completely.
- For the pudding: Measure out all of the ingredients for the pudding prior to starting. Place the egg yolks in a separate bowl and whisk lightly.
- In a medium-size saucepan, combine the milk & sweetened condensed milk. Heat over medium-low heat, whisking to combine.
- Add the granulated sugar, flour and vanilla bean paste. Whisk continually to dissolve the dry ingredients.
- Once the mixture is warm but not hot, pour about ¼ cup of the milk into the eggs and whisk vigorously. You will need to work quickly to prevent the eggs from becoming scrambled.
- Immediately pour the egg yolks back into the pan and whisk constantly until the pudding starts to thicken and lightly bubble.
- Remove the saucepan from the heat and add the bourbon. Cook for another 1-2 minutes, stirring occasionally.
- Remove the pudding from the heat and immediately strain the pudding through a fine sieve. Repeat one more time and pour the pudding into a medium-sized bowl.
- Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow it to cool on the counter for at least 1 hour or until cooled to the touch.
- To assemble the pie: Slice the bananas and place in the bottom of the baked pie crust. Pour the cooled pudding over the bananas. Cover the top with clear plastic wrap and refrigerate for 3-4 hours until the pudding is set.
- For the topping: Chill a mixing bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl.
- Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread over top of the pie crust
- For the caramelized bananas: Slice the bananas and roll in brown sugar. Coat a small saucepan with cooking spray and cook over medium-high heat. Cook the bananas on each side for 4-5 minutes until they turn golden brown.
- Cool on a plate and then place on top of the whipped cream.