Ingredients
Scale
- 1 ¾ cups finely ground graham cracker crumbs (or swap vanilla wafers, ginger snaps, or digestive biscuits)
- 1 stick (8 Tbsp / 115 g) unsalted butter, melted and divided (about 6 Tbsp + 2 Tbsp)
- 2/3 cup granulated sugar, plus 1 Tbsp for the whipped cream
- 1/3 cup all-purpose flour
- 1/4 tsp fine salt
- 2 cups milk (whole or 2% recommended)
- 3 egg yolks, lightly beaten
- 2 tsp vanilla extract
- 3 Tbsp bourbon, divided (2 Tbsp for the custard, 1 Tbsp for the whipped cream)
- 4–5 ripe but still firm bananas, peeled and sliced
- 3/4 cup heavy cream (cold)
Instructions
- Heat the oven to 350°F (175°C). In a bowl, stir the graham crumbs with about 6 tablespoons of the melted butter until the texture resembles damp sand. Press this mixture evenly into the bottom and up the sides of a standard 9-inch pie plate. Bake 5 minutes to set, then remove and allow the crust to cool completely.
- Make the custard: In a medium saucepan whisk together 2/3 cup sugar, the flour, and the salt. Place the pan over medium heat and slowly whisk in the milk. Stir constantly as the mixture warms; once it begins to thicken and comes to a gentle simmer, keep stirring and cook for 2 more minutes.
- Temper the eggs: Spoon about 1/4 cup of the hot milk mixture into the beaten egg yolks while whisking to warm them. Then pour the egg mixture back into the saucepan and cook over low heat, stirring, for about 2 minutes until the custard is thick and smooth. Remove from the heat and whisk in the remaining 2 tablespoons of butter, vanilla, and 2 tablespoons bourbon. Let the pudding cool to room temperature; if it firms up too much, thin it with small splashes of milk until you reach the right consistency.
- Assemble the pie: Arrange the banana slices in a single layer over the cooled crust. Pour the cooled custard over the bananas, smoothing the top. Cover the pie and chill in the refrigerator for at least 1 hour so the filling sets.
- Make the boozy whipped cream: Keep your mixing bowl and beaters cold. Pour the heavy cream into the bowl and add 1 tablespoon sugar plus 1 tablespoon bourbon. Whip until soft to medium peaks form — don’t overbeat.
- Finish and chill: Spread the bourbon whipped cream over the pie. Sprinkle additional crushed cookie crumbs on top if you like. For cleaner slices, chill the assembled pie another 20–30 minutes before cutting; running a sharp knife under hot water and wiping it dry between cuts helps create neat pieces.
Notes
Storage: Keep leftovers refrigerated and consume within 2–3 days.
Nutrition
- Calories: 374kcal
- Sugar: 25g
- Sodium: 267mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 112mg