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May 8, 2014

The Best Boozy Banana Cream Pie

This is The BEST Boozy Banana Cream Pie Ever! Featuring a graham cracker crust, bourbon caramel, boozy banana filling, and whipped cream. It’s so indulgent and always a hit at parties and potlucks!

Boozy Banana Cream Pie in pie plate. Banana Bourbon Pie

With a brown butter crust, salted bourbon caramel, and boozy banana cream custard, this is the best boozy banana cream pie ever! Plus, and pretty pie is a winner in my book πŸ˜‰ You can even add a dash of bourbon to the whipped cream topping if you want to go boozy all way. This is a treat you totally deserve πŸ˜‰

The Best Boozy Banana Cream Pie Let me introduce you to my new favorite pie. I know… I say that a lot. But for real this time! I am so in love with this banana cream treat. And I know once you make it you’ll be smitten for life, too.

The Best Boozy Banana Cream Pie

You may have noticed by now I’m a huge fan of adding booze to desserts. I consider myself a fanatic about it, actually. A proud fanatic! That being said, y’all canΒ skip the booze (…) in this recipe if it’s not your bag. Just be sure to sub in banana extract when you’re making the banana cream. It needs that flava flava.

Safe for kids to Eat

Also, if you’re wondering about the potency of the alcohol – it does cook out. You’ll just have a nice after flavor from it. And yes, it’s OK for kids to eat… but if you’re like me you’ll choose to label it “adults only”. More pie for us!

The Best Boozy Banana Cream Pie

Brown Butter Graham Cracker Crust

The crust of this pie comes together quickly, and packs a wonderful flavor thanks to the ultimate baking babe: brown butter. Oh how I love brown butter! I know you will too πŸ™‚

It also gets a hearty handful of pecans! They add a real nice crunch.

The Best Boozy Banana Cream Pie

Bourbon Caramel Banana Cream Pie

Drizzle and drip… GAH.

The Best Boozy Banana Cream Pie

The caramel is easier to make than you might think! And comes together on your stove top. A generous glug of bourbon and a fat pinch of sea salt make it bold and dreamy. You will be tempted to stop here and eat it with a spoon. Or on ice cream. Push though! The pie is worth it.

The Best Boozy Banana Cream Pie

This Pie Requires Chilling

Once your crust and caramel have sufficiently cooled, you’ll fill it with your luscious banana cream. That’ll need to chill out for a little while too. This pie takes some patience!

The Best Boozy Banana Cream Pie

The great thing about this pie – besides the obvious – is it can be made ahead of time. The only thing you’ll need to make before serving is the whipped cream, which comes together in minutes. I highly recommend making this right before you plan to serve for best results.

More Banana Recipes:

  • Old-Fashioned Banana Bars with Cream Cheese Frosting

More Pie Recipes:

  • Blueberry Bourbon Hand Pies

Top each slice with additional banana slices, pecans, or even a dash of cinnamon! Just be sure you’ve let the pie chill long enough before slicing in. It needs a few hours to firm up, or it’ll be a delicious mess.

Patience, patience, patience! Your reward will be silky, perfect boozy PIE.

Print

The Best Boozy Banana Cream Pie

Prep 31 mins

Cook 10 mins

Inactive 5 hours

Total 5 hours, 41 mins

Author Ashley Manila

Yield 9" Pie

Ingredients

  • For the Crust:
  • 2 cups graham crackers, pulsed into crumbs
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 7 tablespoons butter, melted until just browned
  • 3/4 cup toasted pecans, chopped
  • For the Bourbon Salted Caramel:
  • 3 tablespoons water
  • 1/2 cup brown sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon flaky sea salt
  • 2 tablespoons bourbon whiskey
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • For the Banana Cream Custard:
  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons corn starch
  • 1/4 teaspoon salt
  • 3 large egg yolks, at room temperature; lightly beaten
  • 3/4 cup whole milk
  • 1/2 cup evaporated milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons banana liqueur (or 1 tablespoon banana extract)
  • 1 teaspoon vanilla extract
  • 2 large banans, sliced
  • For the Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioner's sugar
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon bourbon (optional)
  • Sliced bananas and pecans for topping (optional)

Instructions

  1. For the Crust:
  2. Preheat oven to 350 degrees (F).
  3. In the body of a blender or food processor combine graham crackers, salt, and sugar. Pulse until the crackers have been completely smashed to crumbs. Add browned butter; stir well to combine. Press down into a 9-inch pie plate.
  4. Place pie crust in oven and bake for 10 minutes, or until lightly golden.
  5. Carefully remove pie crust from oven and place on a wire rack to cool. Once cool, sprinkle pecans evenly over the crust shell.
  6. For the Bourbon Salted Caramel:
  7. Pour cream into a small microwaveable ramekin; set aside.
  8. In a small heavy pan combine the water and sugar. Bring mixture to boil over high heat, stirring constantly. At this point heat your cream on low in the microwave for 45 seconds, or until it's just simmering. *You can do this on the stove, but I find it easier to do it in the mic!
  9. Once mixture has come to a boil, reduce heat to medium-high and boil for 6-8 minutes constantly stirring until the sugar has become deep, golden bronze color.
  10. Remove pan from heat and stir in half of the warmed cream, stirring well to combine. Place pan back on the heat and add the reaming cream. Add salt and bourbon, stirring well to combine.
  11. Allow mixture to come back to a boil over medium-high heat and cook for another 3 minutes, whisking constantly. Remove pan from heat, stir in butter, and cool for 15 minutes.
  12. Pour caramel sauce over the pecans into the pie shell and place pie plate in the refrigerator to chill for at least 45 minutes.
  13. For the Banana Cream Custard:
  14. In a medium-sized sauce pan whisk together the sugar, corn starch, salt, egg yolks, and milks; beat well until smooth. Cook mixture over medium heat - stirring very frequently - until mixture thickens; 6-8 minutes. Remove pan from heat and whisk in butter, banana liqueur, and vanilla. Set aside to cool for 10 minutes, stirring frequently so skin doesn't form.
  15. Remove pie crust from refrigerator. Layer sliced bananas over the caramel, completely covering it in a single layer. Pour custard over bananas. Cover the surface of the custard with saran wrap, and place in the refrigerator to cool for at least 4 hours.
  16. When ready to serve, make the whipped cream!
  17. For the Whipped Cream:
  18. Beat the heavy cream, sugar, vanilla, and bourbon (if using) together until light and fluffy peaks form. Spread whipped cream over the top of the pie, and top with pecans and banana slices. Serve at once!

Courses Dessert

Cuisine American

111 Shares

Filed Under: Pie Tagged With: banana cream, boozy, pie

Reader Interactions

Comments

  1. Molly @Doughvelopment says

    May 8, 2014 at 5:26 pm

    I just love banana cream pie, especially with those boozy additions! Mmm! Just want to smoosh my face right in the middle of it!

    Reply
    • bakerbynature says

      May 8, 2014 at 5:31 pm

      Yes! Smoosh away πŸ™‚ xo

      Reply
  2. Liz @ The Lemon Bowl says

    May 8, 2014 at 5:39 pm

    Oh my gosh I’m drooling!!!!!!!!!!

    Reply
  3. Kayle (The Cooking Actress) says

    May 8, 2014 at 6:34 pm

    I 100% believe you!!! I love the browned butter crust + pecans + boozy banana-y goodness!!!!

    Reply
  4. Ashley | Spoonful of Flavor says

    May 8, 2014 at 7:46 pm

    Banana cream pie is my favorite! I love the looks of this boozy pie!

    Reply
  5. Lindsey @ American Heritage Cooking says

    May 8, 2014 at 9:14 pm

    I’m in love. With this pie! With you for creating this pie. With bourbon spiked desserts. With brown butter in pie crust! Be still my beating heart! Now I’m pretty excited that in 2 days I’m going to have more ripe bananas than I know what to do with!

    Reply
    • bakerbynature says

      May 8, 2014 at 10:10 pm

      You don’t even have to wait! This pie works with regularly ripe ‘nanners πŸ˜‰ Thanks for all the love, friend!

      Reply
  6. Averie @ Averie Cooks says

    May 8, 2014 at 10:39 pm

    Bourbon Salted Caramel – omg that is heaven right there. Those pour shots. Omg.

    And the fluffy filling. This truly IS the best banana cream pie, and then the booze added just takes it to new levels. pinnnnned!

    Reply
  7. Baby June says

    May 9, 2014 at 2:23 am

    Booze + banana? That’s my kind of pie. πŸ™‚ And of course caramel helps too. I bet this would be a hit at a picnic this summer.

    Reply
  8. Tieghan Gerard says

    May 9, 2014 at 3:32 am

    Booze makes everything better. I mean, it does.

    LOVE this!

    Reply
  9. Faith @ Pixie Dust Kitchen says

    May 9, 2014 at 3:48 am

    Browned butter, booze, and caramel? This is basically heaven right there. I’ve never actually had banana cream pie, but I can’t imagine not liking anything that has bourbon caramel in it.

    Reply
  10. autumn says

    May 9, 2014 at 9:36 am

    I haven’t had banana cream pie or banana pudding forever, but have had both on the brain lately. I think I need to make some asap πŸ™‚ love your addition of bourbon here!

    Reply
  11. marcie says

    May 9, 2014 at 3:56 pm

    This would be my favorite banana cream pie…I can tell just by looking at it! Salted bourbon caramel, pecans, and brown butter are one heck of a combination. Pinning!

    Reply
  12. Cindy says

    May 9, 2014 at 4:48 pm

    I love all of these things! Love the crunchy pecan addition hidden in there, too!

    Reply
  13. Hayley @ The Domestic Rebel says

    May 9, 2014 at 5:39 pm

    Boozy bananas? Salted caramel? Ugh, please come back to CA and bring this genius pie with you!

    Reply
  14. Nora (A Clean Bake) says

    May 9, 2014 at 6:06 pm

    I don’t even *like* banana cream pie and I need a slice of this STAT. This is obviously not your typically banana cream pie!

    Reply
  15. Patti says

    June 9, 2014 at 11:10 am

    Ok, call me stupid but how many graham crackers equal 2 cups?

    Reply
    • bakerbynature says

      June 9, 2014 at 11:27 am

      Hi Patti! I would never call you stupid πŸ˜‰ I usually throw about 2 sleeves of crackers in my blender and it tends to be around 2 cups, usually just a little over. I hope that helps!

      Reply
  16. C A says

    July 6, 2015 at 10:29 am

    I made this recipe couple days ago. It was first time making pie; it was very straight forward and turned out delicious! Rave reviews at the dinner party I brought it to! I did leave out the bourbon as I didn’t have any, but next time I will include it. I used pre-crushed graham cracker crumbs to save time and blender mess. I also pushed the cooled custard through a mesh strainer to catch the tiny bits of cooked egg, which left the custard on the pie nice and smooth. Thanks for sharing!

    Reply
    • bakerbynature says

      July 6, 2015 at 1:44 pm

      Hi C A! Thank you so much for letting us know the pie was a hit πŸ™‚ And for including your adaptions – they’re always so helpful for other readers looking to make similar changes.

      Reply
  17. Amanda West says

    November 28, 2015 at 3:02 pm

    Now, if I kinda want to be lazy and just used a store-bought pre-made graham cracker crust, can I do that? Would I still bake it first or is it ready for sprinkling the pecans on it and just proceed? I love doing recipes from scratch but I just saw these gluten-free graham cracker crusts at Publix and I was like sweet! I hardly ever see that! So I had to take advantage of it.

    Reply
    • bakerbynature says

      November 29, 2015 at 9:43 am

      Hi Amanda. I have honestly never made this with a store-bought crust, so while I can’t say 100% it will work, I think it should. I would imagine you could just sprinkle on the pecans and go from there if the pre-made crust is already baked? I look forward to hearing how it turns out πŸ™‚

      Reply
  18. Kristen says

    June 15, 2016 at 2:43 pm

    I’ve made this pie twice now and it is by far my families favorite (and most requested dessert)! Turns out perfect every time!

    Reply
    • bakerbynature says

      June 16, 2016 at 1:15 pm

      Hi Kristen! I’m so happy to hear you and your family are enjoying this. I can’t wait to make one this Summer πŸ˜‰

      Reply
  19. Danielle Elizabeth says

    October 24, 2016 at 2:46 am

    My dad said at a dinner once that Pecan pie and Banana Cream pie should get together and have a baby (those are his two favs). I found this recipe and made it for him. He was sooo happy! Thanks for making his dream come true!

    Reply
  20. Luci says

    September 19, 2017 at 9:33 pm

    I have been looking for a banana cream pie that uses extract or liqueur for some time – and not actual banana slices! Do you think if I leave the slices out, the banana flavor will still shine through enough?

    Thanks!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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