An overhead shot of the banana pie with bruleed bananas on top

Bourbon Banana Cream Pie

  • Author: Julianne Dell


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
  • 23 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


  1. Prepare your favorite pie crust and blind bake it. Cool completely.
  2. 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.
  3. In a medium-size saucepan, combine the milk & sweetened condensed milk. Heat over medium-low heat, whisking to combine.
  4. Add the granulated sugar, flour and vanilla bean paste. Whisk continually to dissolve the dry ingredients.
  5. 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.
  6. Immediately pour the egg yolks back into the pan and whisk constantly until the pudding starts to thicken and lightly bubble.
  7. Remove the saucepan from the heat and add the bourbon. Cook for another 1-2 minutes, stirring occasionally.
  8. 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.
  9. 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.
  10. 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.
  11. For the topping: Chill a mixing bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl.
  12. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  13. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread over top of the pie crust
  14. 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.
  15. Cool on a plate and then place on top of the whipped cream.