Before we talk a most delicious Bourbon Banana Cream Pie Recipe I hope everyone had a fabulous Spring Break and Easter Day Sunday. The family and I spent the wonderful day as we always have for the last several years hunting for Easter eggs and feasting on good food with some good, long-time family friends.
As the weather had been of late, it was unseasonably mild, with little to no wind but with the occasional light drizzle of rain from overhead. It wasn’t warm but it wasn’t cold either. A good looking day for the most part.
For the Easter day feast, by special request from our hosts, I was asked to see if I could throw together a pie. One request was to see if I could make a berry pie. The other for a Banana Cream Pie. Not a problem. I made BOTH!
If you didn’t already know, I’m not big on Banana Cream Pies, so whenever I got the opportunity to make one, I always get a little excited. It’s a pie I wouldn’t normally make on my own (no one else in my household eats it either), but it is a very popular dish that I would love to get good at making.
Mixed Berry Pie
Just coming off having made a Mixed Berry Cream Pie for my daughter’s 11th birthday not a week or so ago, I had BERRIES on the brain still, so when I got the request to make a ‘berry pie’, a Mixed Berry Pie immediately came to mind.
Either I’m getting a little better at the ‘pie-making’ process , a little more adept, or a little more efficient, because making this Mixed Berry Pie was exceedingly simple and quick. It does help that this particular recipe is as easy as they come when it comes to pies, but STILL, I was somewhat surprised at how fast I was able to bring it together – all while simultaneously making the Bourbon Banana Cream Pie Recipe below.
The process was quick.
I had already grabbed a 48oz bag of frozen mixed berries (a lot more than you need for this recipe actually) from the local Albertsons grocery store the day before (and had thawed them out for the most part before I used them – they had just a hint of frost to them), AND made my pie pastry a couple hours before (which was chilling up nicely in the fridge). I had the oven preheated to 425 degrees, and in no time was running through prep. First the ingredients…
Pie crust (enough for a double 9″ pie)
A couple 16oz bags of frozen mixed berries (blackberries,raspberries and blueberries). Or one BIG 48oz bag like I got. Will probably use the remaining berries for a Galette or something.
1 cup of white sugar
1/4 cup of cornstarch (I added just a bit more, maybe a tablespoon just because these pies tend to juice up pretty good. I have found that ‘thickening’ pie juice really varies on a number of factors, so you may have to play with amounts here)
1 teaspoon of lemon juice
1 teaspoon of cinnamon & nutmeg (to sprinkle on top of pie)
Preheat the oven to 425 degrees.
Use a wire whisk combine sugar and cornstarch in a mixing bowl.
Add mixed berries to the sugar/cornstarch mixture and toss gently to coat all berries. Try to not to ‘break up’ the berries if you can.
Roll out the bottom of your pie pastry, place in the pie dish.
Scoop the berry mix into the bottom pie crust and sprinkle with lemon juice.
Roll out the pie pastry for the top and gently situate on top of the berry filled pie dish.
Pinch edges and cut a few slits into top. Brush with an egg or milk wash. Sprinkle with Cinnammon and nutmeg (maybe even some sugar if you want)
Bake pie in over for 20min, then turn pie and continue baking for another 10min.
Turn the oven down to 375 degrees and continue baking pie until the crust starts to brown up and the filling begins to bubble through the slit vents. (cover areas that look like they are getting overly browned with tin foil or a pie shield). I didn’t clock this segment of the baking, but I did keep a watchful on it until it just started to brown and juices began to ooze out.
Remove pie from oven and let cool 30-60 minutes before serving. BOOM!
As you can see, a simple enough process, quick and not too labor intensive. Thank goodness too, because the real work was just around the counter top, where the ingredients for my Bourbon Banana Cream Pie patiently awaited my arrival!
Bourbon Banana Cream Pie
Run a quick Google search for Banana Cream Pies and you’ll find a zillion different and creative ways at putting together this popular pie dish. But being the ‘spirited’ chap I am, any pie recipe with a bit ‘more Oomph’ added to the recipe is a pie after my own heart, which long story short is how I happened upon this wonderful Bourbon Banana Cream Pie Recipe by Sarah at The Woks of Life.
These pies are soooooo freakin’ fun to make, especially when creating things like your own bourbon-infused vanilla pudding and whipped topping. The Bourbon scent is so powerful, and mixed with the creamy goodness of the pudding and whipped topping, before even tasting these ingredients, you get the sense that you’re making something special. I definitely will be using the Bourbon-laden whipped topping on other pie dishes that’s for certain!
Although I’m not a Banana Cream Pie fan, I did take the opportunity to taste a generous helping of the Bourbon-made vanilla pudding and whipped topping and OMG, amazing flavor doesn’t even begin to touch this.
I like to give credit where credit is do, so to get this wonderful recipe and instructions for making, please head over to The Woks of Life, and find all the information on making this pie there. And if you remember, in the comments over there, if you can mention that you found the recipe here at the Pie Addict, I would greatly appreciate it!