Bourbon Banana Cream Pie
A delightful dessert that combines rich banana flavors with creamy custard and a hint of bourbon, perfect for any special occasion.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For the custard filling
- 3 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 ripe bananas, sliced Use ripe bananas for better flavor.
- 1/4 cup bourbon
For topping
- 1 can Whipped cream For topping before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter.
- Press this mixture into the bottom and up the sides of a pie pan.
- Bake for 10 minutes, then let it cool.
Custard Cooking
- In a saucepan over medium heat, whisk together the milk, 1/2 cup sugar, cornstarch, and salt.
- Bring this to a simmer while stirring frequently.
- In a separate bowl, whisk the egg yolks.
- Gradually add some of the hot milk mixture to the eggs to temper them.
- Then, return the egg mixture to the saucepan.
- Cook for 2-3 minutes until it thickens.
- Remove from heat and stir in the 2 tablespoons of butter, vanilla extract, and bourbon.
- Let it cool slightly.
Assembly
- Layer the sliced bananas in the pie crust.
- Pour the custard over the bananas.
- Chill in the refrigerator for at least 4 hours.
- Top with whipped cream before serving.
Notes
Be careful when tempering the eggs: Add the hot milk slowly to the yolks to prevent them from scrambling. Don't skip cooling the custard to set the pie correctly. Use ripe bananas for richer flavor.