Bourbon Banana Cream Pie

**Bourbon Banana Cream Pie**

*A Boozy Twist on a Classic Dessert with Silky Banana Custard and Whipped Cream in a Buttery Crust*

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### Introduction

Banana cream pie is a classic American dessert loved for its comforting layers of silky custard, sliced bananas, and fluffy whipped cream nestled in a buttery crust. But when you introduce a splash of bourbon into the mix, this nostalgic dessert transforms into something unexpectedly indulgent and sophisticated. The warm notes of bourbon elevate the creamy filling and enhance the natural sweetness of the bananas, creating a dessert that’s equal parts homey and elegant.

In this recipe, we’ll walk through how to make a rich bourbon-infused banana pastry cream, how to prepare a flaky or cookie-based pie crust, and how to assemble everything into a stunning pie topped with homemade whipped cream. It’s perfect for dinner parties, holidays, or simply treating yourself and your loved ones to something special.

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### Ingredients

#### For the Pie Crust:

*You may use either a traditional pastry crust or a cookie crust depending on preference.*

**Option 1: Buttery Pie Dough**

* 1¼ cups all-purpose flour

* ½ teaspoon salt

* 1 tablespoon sugar

* ½ cup (1 stick) unsalted butter, cold and cut into cubes

* 3–4 tablespoons ice water

**Option 2: Graham Cracker or Nilla Wafer Crust**

* 1½ cups graham cracker or vanilla wafer crumbs

* ⅓ cup sugar

* 6 tablespoons melted butter

#### For the Bourbon Banana Pastry Cream:

* 2 cups whole milk

* ½ cup granulated sugar

* ¼ cup cornstarch

* 4 large egg yolks

* 1 tablespoon unsalted butter

* 2 ripe bananas, mashed

* 2 tablespoons bourbon

* 1 teaspoon vanilla extract

* Pinch of salt

#### For the Whipped Topping:

* 1 cup heavy cream

* 2 tablespoons powdered sugar

* ½ teaspoon vanilla extract

* Optional: 1 tablespoon bourbon

#### For Assembling:

* 2 ripe bananas, sliced into coins

* Optional garnish: chocolate shavings, caramel drizzle, crushed nuts

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### Instructions

#### Step 1: Prepare the Crust

**For Pastry Dough:**

1. In a bowl, whisk together flour, salt, and sugar.

2. Add cold butter and cut it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.

3. Slowly add ice water, one tablespoon at a time, until the dough comes together.

4. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.

5. Roll out and fit into a 9-inch pie plate. Prick the bottom with a fork.

6. Blind bake at 375°F (190°C) for 15–18 minutes until golden brown. Let cool.

**For Cookie Crust:**

1. Mix the crumbs, sugar, and melted butter until evenly moistened.

2. Press into the bottom and sides of a 9-inch pie plate.

3. Bake at 350°F (175°C) for 8–10 minutes until lightly golden. Cool completely.

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#### Step 2: Make the Bourbon Banana Pastry Cream

1. In a medium saucepan, heat the milk over medium heat until just steaming—do not boil.

2. In a bowl, whisk together the sugar, cornstarch, egg yolks, and a pinch of salt until smooth and pale yellow.

3. Gradually whisk in the hot milk to temper the eggs.

4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling—about 3–5 minutes.

5. Remove from heat and stir in the butter, mashed bananas, vanilla extract, and bourbon.

6. Strain the mixture through a fine mesh sieve for extra smoothness if desired.

7. Let cool slightly, then press plastic wrap directly onto the surface and refrigerate until chilled—about 2 hours.

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#### Step 3: Prepare the Whipped Topping

1. In a cold mixing bowl, beat the heavy cream, powdered sugar, vanilla, and optional bourbon on medium-high speed until stiff peaks form.

2. Refrigerate until ready to use.

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#### Step 4: Assemble the Pie

1. Layer sliced fresh bananas on the bottom of the cooled pie crust.

2. Pour the chilled banana bourbon pastry cream over the bananas, smoothing the top.

3. Spread or pipe the whipped cream over the pastry cream.

4. Garnish with optional toppings like chocolate shavings, caramel drizzle, or chopped nuts.

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### Serving and Storage

* **Serving:** Chill the pie for at least 1 hour before serving to ensure it holds its shape. Use a sharp knife to slice cleanly.

* **Storage:** Cover and refrigerate for up to 3 days. The crust may soften slightly over time, but the flavor remains rich and delicious.

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### Final Thoughts

This **Bourbon Banana Cream Pie** is a grown-up version of a childhood favorite. The bourbon adds a warming depth that pairs beautifully with ripe bananas and velvety custard, while the whipped topping adds lightness to every bite. It’s a dessert that’s both familiar and refined—perfect for those who appreciate the classics but want something with a little twist.

Would you like a printable version of this recipe or tips for making it alcohol-free?