Banana cream pie is a dreamy dessert, but have you heard about boozy bourbon banana cream pie? This one’s a must for your next dinner party or just treat yourself because it’s that good!
- 1 ¾ cups finely crushed graham crackers (or vanilla wafers, ginger snaps, or digestive biscuits)
- 1 stick butter (8 tablespoons or 115 grams, melted and divided)
- 2/3 cup white sugar (plus 1 tablespoon)
- 1/3 cup all-purpose flour
- ¼ tsp salt
- 2 cups milk (2% or whole milk preferred)
- 3 egg yolks (beaten)
- 2 teaspoons vanilla extract
- 3 tablespoons bourbon (divided)
- 4-5 ripe bananas (sliced)
- 3/4 cup heavy cream (whipping cream)
Start by preheating your oven to 350 degrees. Mix your crushed cookie crumbs with 6 tablespoons (85 grams) of melted butter until it feels like wet sand. Press this mixture into a standard pie plate and bake for 5 minutes. Let it cool down completely.
In a saucepan, mix 2/3 cup sugar, 1/3 cup flour, and 1/4 teaspoon salt. Put it over medium heat and slowly whisk in the milk. Keep heating it up, stirring constantly, until it thickens slightly and starts simmering. Let it simmer for 2 more minutes while whisking constantly. Take the pan off the heat.
Gradually whisk in 1/4 cup of the hot mix into the beaten egg yolks, then add this yolk mix to the rest of the hot mixture. Cook it over low heat for another 2 minutes while stirring continuously. Take it off the stove. Whisk in the remaining 2 tablespoons (30 grams) of butter, vanilla, and 2 tablespoons bourbon until it's smooth. Let the pudding cool completely. If it gets too thick as it cools, whisk in a bit more milk until you get the right consistency.
Slice the bananas onto the cooled baked crust. Spread the cooled pudding mix over the bananas and chill it all in the fridge for an hour.
For the whipped cream, make sure your cream is cold. If it's a hot kitchen, try placing the mixing bowl over a larger bowl filled with ice to help the cream whip up nicely. Whip the cream with 1 tablespoon sugar and 1 tablespoon bourbon until peaks start forming.
Top the pie with whipped cream and sprinkle more cookie crumbs on it. For easier slicing, chill the pie in the fridge for another 20-30 minutes. Enjoy!
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