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Banana Cream Pie With Bourbon Whipped Cream

A banana cream pie in a pie plate being cut into slices.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton
  • Active Time

    45 minutes

  • Total Time

    1 hour 15 minutes plus chilling

Give classic banana cream pie a kick by adding a splash of bourbon to the whipped cream topping. The warming spirit adds more depth and flavor to every bite. Feel free to use a store-bought graham cracker pie crust to save time, but know that this one is easy to make and way more delicious than something prepackaged. We use a traditional crème pâtissière recipe for the filling, but don’t let that scare you away: It’s an easy and helpful technique that can be used for many different recipes—like fruit tarts and chocolate pudding. The final topper—homemade whipped cream—is a breeze. Be sure to use a chilled bowl for a picture-perfect result in just a few minutes. Serve this cream pie at any potluck or barbecue, or offer it alongside sweet potato pie, pumpkin pie, apple pie, and/or pecan pie for Thanksgiving.


8 servings


1¾ cups (210 g) finely crushed graham crackers (about 15)
½ cup (1 stick) unsalted butter, melted, slightly cooled
¼ cup (50 g) granulated sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Filling and assembly

¾ cup (150 g) granulated sugar
½ cup (62 g) all-purpose flour
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided
2½ cups whole milk
3 large egg yolks
4 Tbsp. chilled unsalted butter, cut into ½" pieces
3 tsp. vanilla extract, divided
2–3 bananas, sliced ¼" thick
1 cup heavy cream
¼ cup (28 g) powdered sugar, sifted
2 tsp. bourbon (optional)
Flaky sea salt (optional)

Special equipment

A 9"-diameter ceramic or glass deep pie dish
  1. Crust

    Step 1

    Place a rack in middle of oven; preheat oven to 350°. Mix 1¾ cups (210 g) finely crushed graham crackers (about 15), ½ cup (1 stick) unsalted butter, melted, slightly cooled, ¼ cup (50 g) granulated sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl until mixture looks like wet sand.

    Step 2

    Transfer graham cracker mixture to pie dish and press evenly across bottom and up sides all the way to the edges with your hands or a flat-bottom glass until compact and smooth. Bake crust until set and fragrant, 12–15 minutes. Transfer to a wire rack and let cool.

  2. Filling and assembly

    Step 3

    Whisk ¾ cup (150 g) granulated sugar, ½ cup (62 g) all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 2½ cups whole milk in a medium saucepan to combine. Cook over medium heat, whisking often, until simmering and sugar is dissolved, about 5 minutes. Remove from heat.

    Step 4

    Whisk 3 large egg yolks in a small bowl to blend. Gradually add 1 cup hot milk mixture, whisking vigorously as you pour. (This will ensure that the yolks don’t cook.) Whisking constantly, add egg mixture remaining milk mixture in saucepan; scrape out bowl with a rubber spatula to get it all. Cook over medium heat, whisking constantly, until thick and a few bubbles are breaking on the surface, about 4 minutes. Continue to cook, whisking constantly and adjusting heat as needed to ensure pastry cream does not boil, 2 minutes more. Remove from heat and add 4 Tbsp. chilled unsalted butter, cut into ½" pieces, and 2 tsp. vanilla extract; whisk until smooth.

    Step 5

    Strain pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto surface to prevent a skin from forming, and chill until room temperature, 30–40 minutes.

    Step 6

    Shingle 2–3 bananas, sliced ¼" thick, across bottom of crust. (Using 2 bananas if you want a thinner layer, 3 if you like more bananas.) Spoon pastry cream over bananas (if it has become firm, whisk gently to loosen); smooth with an offset spatula or a spoon. Cover with plastic wrap and chill until set, at least 4 hours.

    Step 7

    Just before serving, using an electric mixer, beat 1 cup heavy cream, ¼ cup (28 g) powdered sugar, sifted, 2 tsp. bourbon (if using), remaining 1 tsp. vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a chilled small bowl, starting on low speed and working up to medium-high, until soft peaks form, about 2 minutes. Top pie with whipped cream and sprinkle with flaky sea salt.

    Do ahead: Pie (without whipped cream) can be made 1 day ahead. Keep chilled.

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How would you rate Banana Cream Pie With Bourbon Whipped Cream?

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  • Was pretty yummy but the flour flavor and smell was a little strong. It took about twice as long to set as the recipe said and even then my pie was a pudding. I thought it would set up in the fridge but it didn't. Recipe should mention that the texture in the pot whole cooking will be the same consistency as the final product, so it's better to over cook than under cook if you don't want pudding!

    • Chelsea

    • Austin TX

    • 8/21/2023

  • My first time making a pastry cream and it was too sweet for my taste, and though I followed the directions faithfully, it did not "set up," so I served banana cream pudding as a result.

    • lakristina

    • Minneapolis

    • 2/18/2023

  • The pastry cream in this recipe is fantastic. I saved it for using in other recipes! All assembled, a very delicious pie. Glad I gave it a try!

    • Cab

    • Kentucky

    • 12/23/2022

  • Tasty

    • Vicky

    • Chennai

    • 10/20/2022

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